Stuffin’ Snackers
Ingredients:
1 cup celery, minced
1 cup onion, minced
3 T. butter, melted
4 cups seasoned Pepperidge Farm bread cubes
1 cup dried cranberries, cut in half
2 cups chicken broth
2 eggs, beaten
¼ cup pecans, chopped
1 t. sage
1 t. poultry seasoning
1 t. parsley
1 t. salt
½ t. pepper
Instructions:
Preheat oven to 375 degrees. In a large skillet, sauté celery and onion in butter until tender. Remove from heat and pour into a large mixing bowl. Add remaining ingredients and mix well. Pile each muffin’ serving into a greased muffin tin. Bake 25-30 minutes; until golden brown.
