Ingredients

• 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® Chicken Broth
• 1 (1 pound) loaf sliced white bread (air dried at least 2 hours), cut into cubes

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Instructions

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.