Stuffin Muffins

My grandmother's recipe, slightly updated to use butter instead of shortening.

Ingredients:

• 3 loaves Pepperidge farm very thin sliced white bread, diced in small cubes
• 4 sticks of butter
• 2 large onions, diced
• 1 bunch of celery, diced
• 2 tsp kosher salt
• 1 tsp black pepper
• 4 tsp dried sage
• 4 tsp dried thyme
• 1 bunch fresh parsley, chopped
• 6 eggs, beaten

Directions:

1. Cook onion and celery in butter with salt
2. Mix bread cubes, spices and eggs in a bowl. Add onion and celery mixture.
3. Once mixed, spoon into muffin tin.
4. Bake at 250F for 45 minutes.