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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 165.9
  • Total Fat: 2.9 g
  • Cholesterol: 20.5 mg
  • Sodium: 568.6 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.6 g

View full nutritional breakdown of My grandma's Thanksgiving stuffing/dressing calories by ingredient
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My grandma's Thanksgiving stuffing/dressing

Submitted by: LATTELICIOUS

Introduction

It was the standard in my house for at least as long as I've been around. Grandma & mom would cook it in 2 casserole dishes, but I've learned for portion patrol to bake in muffin tins. It was the standard in my house for at least as long as I've been around. Grandma & mom would cook it in 2 casserole dishes, but I've learned for portion patrol to bake in muffin tins.
Number of Servings: 36

Ingredients

    1 loaf white bread, abt 20 slices
    1 loaf whole wheat bread, abt 20 slices
    1 loaf rye bread, abt 20 slices
    3 xlarge eggs
    32 oz fat free low sodium chicken broth
    1.5 cups finely diced celery
    1.5 cups finely diced onion
    1 tbsp salt
    1 tbsp pepper
    2 tsp poultry seasoning

Directions

The night before, tear/shred all the bread, place in bowl/bowls and loosely cover to allow to dry out a little (or bread can be toasted before hand). Preheat oven to 350 d. Add eggs and broth to the bread and mix thoroughly, then add in celery, onions, and seasonings to mix thoroughly (feel free to adjust seasonings to taste as well). Portion into muffin pans (I use an ice cream scoop- portion should be approx. 1/2 cup). Bake for approx 30-45 min, or until slightly browned on tops.

Note: recipe works well when halved, OR make full batch and freeze leftover stuffin muffins in zipper bags. Just moisten with a little chicken broth and reheat in oven until warmed through.

Number of Servings: 36

Recipe submitted by SparkPeople user LATTELICIOUS.






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