![](https://cdn.statically.io/img/www.allrecipes.com/thmb/1Pmb-oT7tsnl20IIkHJKykp5zC8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2658978-7b53f2ceb9ad46d488c8c749789e24e0.jpg)
Ingredients
-
¾ cup butter
-
1 cup diced onion
-
1 cup diced celery
-
2 teaspoons poultry seasoning
-
½ teaspoon salt, or to taste
-
¼ 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
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
-
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.
-
Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
-
Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.
Nutrition Facts (per serving)
141 | Calories |
9g | Fat |
14g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 141 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 5g | 26% |
Cholesterol 21mg | 7% |
Sodium 350mg | 15% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 2g | 4% |
Vitamin C 1mg | 1% |
Calcium 47mg | 4% |
Iron 1mg | 6% |
Potassium 59mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.