Ingredients

• 6 cups (about 225 g) dry, unsalted whole-grain bread cubes, cut about 1/2 inch
• 2 tablespoons unsalted butter, plus more to generously grease the tin
• 1 small yellow onion, finely diced (about 1 cup)
• 2 celery stalks, finely diced (about 3/4 cup)
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon dried thyme
• 1 1/2 cups low-sodium chicken broth, room temperature, plus up to 1/4 cup if needed
• 2 large eggs
• 42 g Parmesan Meal Boosters (2 full 21 g product servings; weigh for accuracy)
• 1/4 teaspoon black pepper; salt to taste

Measure the powder by weight when possible. A scoop is not always a full serving; use the serving size on your product label.

Instructions

1. Prepare the tin. Heat the oven to 375°F (190°C). Generously butter all 12 wells of a standard muffin tin. Put the dry bread cubes in a large bowl.
2. Soften the vegetables. Melt the 2 tablespoons butter in a skillet over medium heat. Add the onion and celery and cook for 7–9 minutes until softened. Stir in the sage, thyme, and pepper for 30 seconds. Remove from the heat and let cool slightly.
3. Moisten the bread. Whisk the Parmesan Meal Boosters into 1 1/2 cups room-temperature broth until smooth. Taste this mixture and add a little salt only if needed, then whisk in the eggs. Pour over the bread, add the cooled vegetables, and fold gently. Let stand for 5 minutes. If the centers of the bread cubes are still dry, add a little of the extra broth. The mixture should be moist but have no puddle at the bottom.
4. Fill and bake. Divide among the 12 wells, pressing gently so the mixture holds together and mounding slightly above the rims. Bake for 25–30 minutes until the tops are golden and the centers reach 165°F (74°C). Let stand for 5 minutes, then loosen the edges with a thin spatula and lift out.