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My review
Stuffin' Muffins
170
Sheila LaLonde
"A traditional stuffing served in fun, individual muffin shaped servings, so you and your guests can enjoy more of the yummy crunchy outsides!"
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Ingredients
50 m servings 141Original recipe yields 18 servings (18 muffins)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
- 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.
- 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.
- Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.
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Reviews
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4/17/2019
I make this for my kids' lunches. they love them! definitely a keeper! I have even made then with Stove Top (great in a pinch!)
11/23/2017
We made these with leftover Italian herb bread. Everyone LOVED them!!! I'm rating since there weren't many others. These will be a definite repeat!!!
1/1/2017
Made this for our Sunday School Christmas Luncheon to accompany Pork Loin Roast. They were a big hit. I did use Pepperidge Farms Herb stuffing mix.