Preheat the oven to 350 degrees.
Dice up your celery and onion.
Melt butter in pot over medium heat and add in diced celery and onion.
Once softened, add 3 cups of chicken stock and bring to a boil.
Once boiling, turn off the heat. Stir in the cornbread stuffing until it begins to get fluffy.
Add Curly’s BBQ beef and mix.
Stir in cheese.
Scoop into muffin tin and place into the oven for 35 minutes or until golden brown.
Let them cool completely and dig in! If you try to take them out too early, they will fall apart.
