Stuffin' Muffins | Eathabesha

Ingredients

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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