Stuffing Cups
Ingredients
- 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
Instructions
Preheat oven to degrees 375°F. 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.
I have also found that adding 1 Tbl of our French Pantry bouquet garni or pot herbs is a great addition.