Muffin Stuffing

1/2 cup Delizia Butter Extra Virgin Olive Oil, plus more for greasing muffin tins
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 for 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. Bake for 25-30 minutes until lightly browned and crusty.

Makes 6-8 servings