Muffin Stuffing

1/2 cup Delizia Butter Extra Virgin Olive Oil, plus more for greasing muffin tin

6 cups dry unseasoned bread cubes (you can make your own cubes or croutons with the Mushroom Sage Crouton Recipe)

1 1/2 cup chopped celery

1/2 cup chopped onion

1 tsp dried thyme leaves

3/4 tsp poultry seasoning

1/2 tsp Galena Garlic Seasoning

1/4 tsp ground black pepper

2 1/4 cups chicken stock

 

In a frying pan over low 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, mix lightly.  Spoon into generously greased muffin tins, pressing down so each cup is well-filled.  Bak for 25-30 minutes until lightly browned and crusty.

Makes 6-8 servings