Ingredients
18
18 servings
- •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.
Nutritional Facts
Per 18 servings
- Calories: 141
- Carbohydrate: 14g
- Fat: 9g
- Fiber: 1g
- Protein: 2g
- Sugar: 2g
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