Stuffing Cups


  • ½ cup butter (1 stick)
  • 1 cup chopped celery
  • ½ cup chopped onion
  • 1 tsp dried thyme leaves
  • ¾ tsp poultry seasoning
  • ½ tsp seasoned salt
  • ¼ tsp ground black pepper
  • 6 cups dry unseasoned bread cubes
  • 2 cups chicken stock



    Preheat oven to 375°F degrees.

    Melt butter in large skillet on medium heat. Add celery and onion and cook and stir for 5 minutes. Stir in thyme, poultry seasoning, salt and pepper.

    Place bread cubes in Stainless Steel Mixing Bowl or large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into Straight Muffin Tray pressing down so each cup is well-filled.

    Bake for 25-30 minutes or until heated through and lightly browned.


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