Stuffin' Muffins

Name: Stuffin' Muffins
Ingredients: 3/4 cup butter; 1 cup diced onion; 1 cup diced celery; 2 teaspoons poultry seasoning; 1/2 teaspoon salt, or to taste; 1/4 teaspoon ground black pepper, or to taste; 1 cup Swanson(R) Chicken Broth; 1 (1 pound) loaf sliced white bread (air dried at least 2 hours), cut into cubes

8 ingredients

4 steps

Ingredients

3/4 cup butter
1 cup diced onion
1 cup diced celery
2 teaspoons poultry seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 cup Swanson(R) Chicken Broth
1 (1 pound) loaf sliced white bread (air dried at least 2 hours), cut into cubes

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
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.
3

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

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