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Photo of Stuffin' Muffins by Sheila LaLonde

Stuffin' Muffins

Rated as 5 out of 5 Stars
 made it  |  2 reviews   |   photos

Recipe by:

"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 141 cals
Original recipe yields 18 servings (18 muffins)

Directions

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  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.
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Nutrition Facts


Per Serving: 141 calories; 8.6 g fat; 14 g carbohydrates; 2.2 g protein; 21 mg cholesterol; 350 mg sodium. Full nutrition

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Reviews

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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!!!

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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.

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