Stuffin Muffins 

10 Cups (1/2 inch) cubed sourdough bread (about 1 pound)3 tbl. unsalted butter2 Cups finely chopped onion1 Cup finely chopped celery15 oz. italian sausage, casings removed3 tbl. chopped fresh thyme (1 1/2 tbl. dried)3 tbl. chopped fresh sage (1 1/2 tbl. dried)3 tbl. chopped flat-leaf parsley (1 1/2 tbl. dried)2 Cups fat-free, lower-sodium chicken broth1 Cup water1 large egg, lightly beatenPreheat oven to 375 degreesCombine all ingredients.Grease muffin tin.Spoon stuffing into each spot, press lightly, you may fill multiple muffin tins.Cover with foil, bake at 375 for apporx. 45min. Uncover to brown tops after 25min.Recipe Submitted by:Gail Marie Hageman, Albion