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