Stuffin' Muffins


  • ¾ cup butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 teaspoons poultry seasoning
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 1 cup Swanson® Chicken Broth
  • 1 (1 pound) loaf sliced white bread (air dried at least 2 hours), cut into cubes
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.


  • Step 2

    Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.

  • Step 3

    Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.

  • Step 4

    Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

  • Tips

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