Name: Stuffin' Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 18
Ingredients: Butter - ¾ cup; Diced onion - 1 cup; Diced celery - 1 cup; Poultry seasoning - 2 teaspoons; Salt, or to taste - ½ teaspoon; Ground black pepper, or to taste - ¼ teaspoon; Swanson® Chicken Broth - 1 cup; Sliced white bread (air dried at least 2 hours), cut into cubes - 1 (1 pound) loaf

Ingredients for - Stuffin' Muffins

1. Butter ¾ cup

2. Diced onion 1 cup

3. Diced celery 1 cup

4. Poultry seasoning 2 teaspoons

5. Salt, or to taste ½ teaspoon

6. Ground black pepper, or to taste ¼ teaspoon

7. Swanson® Chicken Broth 1 cup

8. Sliced white bread (air dried at least 2 hours), cut into cubes 1 (1 pound) loaf

How to cook deliciously - Stuffin' Muffins

1 . Stage

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

2 . Stage

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 . Stage

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.

4 . Stage

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