Stuffing Muffins

Name: Stuffing Muffins
Ingredients: 2 loaves of potato bread; 32 ounces chicken stock, I like low sodium; 2 entire celery hearts; 2 medium sized yellow onions; 2 tablespoons Poultry seasoning; 1 stick of unsalted butter; 1 teaspoon salt; 1 teaspoon ground black pepper

8 ingredients

5 steps

Ingredients

2 loaves of potato bread
32 ounces chicken stock, I like low sodium
2 entire celery hearts
2 medium sized yellow onions
2 tablespoons Poultry seasoning
1 stick of unsalted butter
1 teaspoon salt
1 teaspoon ground black pepper

Directions

1

Melt butter in a medium sized pan and saute onion and celery until soft, but not browned.
2

Cube both loaves of bread and combine in a large bowl with onions, celery and chicken stock.
3

Add salt, pepper and poultry seasoning to the moist mixture and mix again.
4

Preheat oven to 350 degrees. Spoon mixture into muffin tins, filling each cup 3/4 full. This should make about 36 muffins, depending on the size of your tins
5

Bake for 35-40 minutes or until desired outside crispiness is obtained.