Ingredients50 m servings 141
- 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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Per Serving: 141 calories; 8.6 14 2.2 21 350 Full nutrition
ReviewsRead all reviews 3
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!!!
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.