Stuffin' Muffins

01Method

1. 1

   Heat the oven to 350°F (175°C) and grease 18 muffin tin cups with butter.

2. 2

   In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes. Season with poultry seasoning, salt, and pepper, then take the pot off the heat.

3. 3

   Fold the bread cubes into the vegetable mixture until well coated, then pour in the chicken broth and stir thoroughly. Portion roughly 1/4 cup of the mixture into each prepared muffin cup, pressing down gently.

4. 4

   Bake until the tops are golden brown, approximately 35 minutes.