Ingredients:
- 1/2 cup (1 stick) butter, plus more for greasing muffin tin
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 teaspoon dried thyme leaves
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
- 6 cups dry unseasoned bread cubes
- 2 cups chicken stock
Directions:
- Preheat oven to 375°F.
- Melt butter in a large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
- Place bread cubes in a large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into generously greased muffin tins, pressing down so each cup is well-filled.
- Bake for 25-30 minutes or until heated through and lightly browned.
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