A traditional stuffing served in fun, individual muffin shaped servings, so you and your guests can enjoy more of the yummy crunchy outsides!
Provided by Sheila LaLonde
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 18
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 14 g, Cholesterol 20.6 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 349.9 mg, Sugar 1.6 g
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Renea Oudan
[email protected]These muffins are a great way to get your kids to eat their vegetables.
Malaya Jackson
[email protected]I've made these muffins several times, and they're always a success.
Gulshan Faisal
[email protected]These muffins are so versatile. You can add any ingredients you like.
Susan Doolan
[email protected]I made these muffins for a potluck, and they were a big hit.
Orishe Amone
[email protected]These stuffing muffins are a great way to use up leftover turkey.
Madison Bryand
[email protected]I'm definitely going to make these muffins again.
Savy Driver
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Asma Naqvi
[email protected]I added some chopped cranberries to the batter, and they turned out great!
Stanley Bhajan
[email protected]These muffins were a great way to use up leftover stuffing.
Petru Stefan
[email protected]I love these stuffing muffins! They're so easy to make, and they're always a crowd-pleaser.
Meriem Meriem
[email protected]These stuffing muffins were so delicious! I made them for Thanksgiving dinner, and they were a hit with my family and friends.