Stuffin' Muffins

• 3/4 cup butter
• 1 cup diced onion
• 1 cup diced celery
• 2 teaspoons poultry seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 cup Swanson(R) Chicken Broth
• 1 (1 pound) loaf sliced white bread (air dried at least 2 hours), cut into cubes

1. Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
2. 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.
3. Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson(R) Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
4. Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

butter, onion, celery, poultry seasoning, salt, ground black pepper, swanson, white bread

Taken from www.allrecipes.com/recipe/245095/stuffin-muffins/ (may not work)