Stuffin' Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 batch of Alber's cornbread - allow to dry out overnight - about 10 oz of cornbreadRoast Turkey Breast - 5 - 6 ozCarrots - approx 6 ozCelery - approx 8 ozOnion - approx 6 ozEVOO - 1TChicken Stock - 1.5 - 2 cupsEgg - 1 largerubbed sage - 2T (to taste)salt - 1t (to taste)
Crumble cornbread and allow to dry overnight or longer. Small dice vegetables and saute in olive oil until al dente. Allow vegetables to cool slightly. Add to cornbread with stock, shredded leftover turkey breast meat, well beaten egg, sage and salt. Mix well. Mixture should be very moist. Allow mixture to sit for about 5 minutes to allow moisture to absorb into cornbread. Portion equally into muffin tins ( it takes a heaping 1/3 cup) and bake for 45 to 55 minutes at 375 deg F. Serve with 2T of packaged turkey gravy or leftover thanksgiving gravy. (Gravy calories are not included in calorie count.)
Serving Size: makes 12 muffins
Serving Size: makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 132.3
- Total Fat: 5.2 g
- Cholesterol: 29.1 mg
- Sodium: 422.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.4 g
- Protein: 5.5 g
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