Microwave Stuffing Muffins

• 1/2 c. butter or margarine
• 1/2 c. finely chopped onion
• 1/2 c. finely chopped celery
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1 tsp. sage
• 1 c. chicken broth
• 1 (8 oz.) pkg. seasoned bread stuffing
• butter or margarine

1. In medium size, heat-resistant nonmetal bowl, melt the 1/2 cup butter on full power 1 minute.
2. Add onion, celery and mushrooms and heat, uncovered, on full power 5 minutes or until vegetables are tender.
3. Sprinkle sage over vegetable mixture.
4. Add chicken broth and stir to combine.
5. Heat, uncovered, on full power 3 minutes.
6. Add bread stuffing and toss lightly.
7. Lightly grease 8 small, heat resistant, nonmetallic custard or coffee cups with butter.
8. Divide stuffing among cups.
9. Just before serving, heat, uncovered, on full power 8 minutes or until heated through. Serves 8.

butter, onion, celery, mushroom stems, sage, chicken broth, bread stuffing, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419008 (may not work)