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Stuffin' Muffins


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  • 1/2 cup butter
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 can (4 ounces) mushroom stems & pieces, drained
  • 1 teaspoon dried leaf sage, crumbled, or use poultry seasoning
  • 1 cup chicken broth
  • 8 ounces herb-seasoned bread stuffing


In a medium-sized, heat-resistant, non-metallic bowl melt the 1/2 cup butter in Microwave Oven 1 minute.

Add onion, celery and mushrooms and heat, uncovered, in Microwave Oven 5 minutes or until vegetables are tender.

Sprinkle sage over vegetable mixture.

Add chicken broth and stir to combine.

Heat, uncovered, in Microwave Oven 3 minutes.

Add bread stuffing and toss lightly.

Lightly grease 8 small, heat-resistant, non-metallic custard or coffee cups with butter.

Divide stuffing among cups.

Just before serving, heat, uncovered, in Microwave Oven 8 minutes or until heated through.

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