Stuffin’ Muffins

  5.0 – 4 reviews  

a classic filling that’s given in cute muffin-shaped portions so you and your guests can eat more of the delicious, crunchy outsides!

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 18
Yield: 18 muffins

Ingredients

  1. ¾ cup butter
  2. 1 cup diced onion
  3. 1 cup diced celery
  4. 2 teaspoons poultry seasoning
  5. ½ teaspoon salt, or to taste
  6. ¼ teaspoon ground black pepper, or to taste
  7. 1 cup Swanson® Chicken Broth
  8. 1 (1 pound) loaf sliced white bread (air dried at least 2 hours), cut into cubes

Instructions

  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® 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

Calories 141 kcal
Carbohydrate 14 g
Cholesterol 21 mg
Dietary Fiber 1 g
Protein 2 g
Saturated Fat 5 g
Sodium 350 mg
Sugars 2 g
Fat 9 g
Unsaturated Fat 0 g

Reviews

Matthew Park
Love the idea of this recipe. With all my years of absolutely loving Dressing, had never thought to make into muffins for later meals. I love to freeze dressing, so this will be my new way to extend my holiday meal.
Barbara Oneill
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!)
Debra Smith
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!!!
Anthony Reeves
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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