1/2 c. butter
1/2 c. finely chopped onion
1/2 c. chopped celery
1 (4 oz.) can mushroom stems and pieces, drained
1 tsp. dried sage
1 c. chicken broth
1 (8 oz.) pkg. seasoned bread stuffing
butter

1. In a medium size pan melt 1/2 cup butter.

2. Add onion, celery and mushrooms. Heat until vegetables are tender.

3. Sprinkle sage over mixture.

4. Add chicken broth and stir to combine.

5. Heat, then add bread stuffing and stir lightly.

6. Grease 8 small custard cups or muffin pan with butter.

7. Divide stuffing in cups.

8. Just before serving heat in oven for 1/2 hour or until lightly browned.