Stuffin’ Muffins Base

Name: Stuffin’ Muffins Base
Total time: 30
Yield: 8
Ingredients: 16 slices bread, cut into ¼-inch (6 mm) cubes; 2 tablespoons unsalted butter; 1 yellow onion, diced; 1 cup celery, diced; 2 cloves garlic, chopped; 1 teaspoon McCormick® Rubbed Sage; ½ teaspoon dried thyme; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 1 ½ cups chicken stock

Recipe by McCormick from tasty.co

Sides 30 Mins.

Ingredients

8 servings

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16 slices bread, cut into ¼-inch (6 mm) cubes
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2 tablespoons unsalted butter
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1 yellow onion, diced
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1 cup celery, diced
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2 cloves garlic, chopped

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1 teaspoon McCormick® Rubbed Sage
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½ teaspoon dried thyme
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1 teaspoon kosher salt
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¼ teaspoon black pepper
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1 ½ cups chicken stock

Instructions

Dry the bread cubes by either leaving uncovered overnight, or toasting at a low temperature in the oven or toaster for 10 minutes, or until dried but not browned. Transfer to a very large bowl and set aside.
Melt the butter in a medium pan over medium heat. Add the onion and celery and sauté for 4–6 minutes, or until the onion starts to soften. Mix in the garlic, McCormick® Rubbed Sage, thyme, ½ teaspoon salt, and the pepper and sauté for another 2 minutes, until the vegetables are tender.
Add the onion and celery mixture to the bowl with the dried bread cubes and stir to combine. Add the remaining ½ teaspoon salt and the chicken stock and stir to incorporate.
Enjoy!