Stuffing Muffins

1. 1

   Melt butter in a medium sized pan and saute onion and celery until soft, but not browned.

2. 2

   Cube both loaves of bread and combine in a large bowl with onions, celery and chicken stock.

3. 3

   Add salt, pepper and poultry seasoning to the moist mixture and mix again.

4. 4

   Preheat oven to 350 degrees. Spoon mixture into muffin tins, filling each cup 3/4 full. This should make about 36 muffins, depending on the size of your tins

5. 5

   Bake for 35-40 minutes or until desired outside crispiness is obtained.

* Per serving · 4 servings · Values may vary.

No additional tips available.