Stuffing Muffins
(35)
  • Number of Servings: 12
Ingredients
1 cup finely chopped celery1/2 cup chopped onion3 cups sliced mushrooms1 tsp margarine1 tsp poultry seasoning1/4 tsp black pepper1/8 tsp salt8 cups dried white bread cubes1 cup chicken broth or bouillon1 large egg, slightly beaten
Directions
Saute' vegetables in 1 tsp of margarine over medium heat.
Mix together spices and add to vegetables when tender.
Blend together chicken broth and lightly beaten egg.
Place dried bread cubes in a large bowl.
Add seasoned vegetables and then drizzle with broth/egg mixture, tossing lightly until thoroughly coated.
Using your hands, make 12 slightly compact stuffing balls and place in muffin tin that has been greased with nonfat cooking spray.
Bake at 350 for 12-15 minutes until tops are crispy.
Time saving tip: This stuffing can be made ahead and prepped into the muffin tins then either baked while meat is being carved or baked the day before and reheated in the microwave.


Number of Servings: 12

Recipe submitted by SparkPeople user DANA-BANANA.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 71.1
  • Total Fat: 1.5 g
  • Cholesterol: 17.0 mg
  • Sodium: 159.7 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.5 g

Member Reviews
  • MOTHERHEN51
     Love this idea! I tried the suggestion of forming the serving into a little cup and stuffed with my fav. veggie mix and 1t. parm. cheese. So yummy, and built in portion control! Thank you! - 9/22/08
  • CASEYROJAS
     Made these tonight, I omitted the mushrooms because I'm not a huge fan, added a little more onion, and added garlic, as well as fresh parsley. They were a tad dry for me, so next time I think I'll add more liquid. Overall hit though! - 6/27/09

    Reply from DANA-BANANA (10/12/09)
    Ya, the mushrooms add moisture to the mix so definately add more liquid next time around. CHEERS!

  • 45RONALD48
     What a great idea to bake them in a muffin tin! I passed this idea on to my mom who loves dressing, but not all the left overs. This way she can freeze the extras, and thaw it out and zap in the microwave whenever she had the urge for one. - 11/20/08
  • LASHERTHECAT
     These are fantastic!! What a great idea!! DH loves stuffing...so I can make these...freeze them and pull them out any time. I made them with veggie broth and served them for Thanksgiving as my sister is a vegetarian. - 10/13/08
  • CHILEX3
     My family is not into mushrooms of any kind, shape or form is there something I could use in place of the 3 cups of mushrooms?? It seems like it would take out a lot of the "bulk" of the recipe to not put them in. Suggestions please. Thanks. - 9/26/08

    Reply from DANA-BANANA (10/12/09)
    You'll need more liquid if you omit the mushrooms...otherwise add whatever you'd like-apples, raisins, sausage, anything that you enjoy in a stuffing. Cheers!

  • LTAYLOR7
     These would go good with soup, chili and stew. - 9/22/08
  • MRSJFMOLE
     First time in 48 years we didn't have traditional soggy stuffing. These were a huge hit! - 11/25/11
  • CHAWNI
     My daughter loved these. It was a easy way to get her to eat her veggies. - 9/25/08
  • GODDEZZ
     I used wheat bread and this is great, but I am freezing them to have on occassional - 9/22/08
  • SKEETZ3
     didn't care for it - 9/22/08
  • LAB012189
     Push the stuffing up the sides of the pan making a little cup and crack an egg into each one - bake until egg is set. Instant breakfast (Eggs and toast) - great cold on the run or heated for a sit down. - 9/22/08
  • BEV420
     A great recipe! I LOVE stuffing and making individual muffins is a great way to maintain portion control...I used "light" white bread...this one's a "keeper"! - 9/22/08
  • KITT52
     I use whole wheat bread and oat bread. and a chopped apple. but loved the idea of making in muffins.
    - 9/22/08
  • JACKIEANNE4
     These are great. Tastes just like it should but without all the fat. I omitted the mushrooms, a matter of taste. Great for individual portions, and entertaining. - 4/3/08
  • CAROG424
     I used sour dough bread and added some craisins. Delish! - 11/23/07
  • VEAVILAM
     This is WONDERFUL! It tastes great!!! My breakfast for tomorrow. Thank you! - 4/21/14
  • 1GROVES2
     I`m gonna try this! i just need to chop the recipe a bit as its just me and hubby.
    :) - 2/4/13
  • WISHICOULDFLY
     YUM! I made these today and I LOVE them. Hubby does too! Thanks so much! - 11/25/12
  • ABJSMOMMY
     It sounds delicious, cant wait to try it - 3/3/12
  • CD10188958
     Super yum! It was a great way to ensure proper portion control! I used dried bread cubes, so i needed to add more liquid. - 8/7/11
  • PASMALL
     so easy - everyone loves them - I made two batches one with green chili. I've made these three years in a row - always a winner. - 12/5/10
  • YOUNEVERFAIL
     I left out the egg and added cranberries. It was super yummy - 11/30/10
  • WISHGRRL
     Hurray! I love stuffing so having portion control is great! I made this with leftover muesli bread (from Whole Foods. Yum!) & omitted the mushrooms. I add dried sage and thyme, too, cuz that's my fav in stuffing. Yum yum yum! Oh, doubled the broth, too, cuz I prefer slightly mushy stuffing. - 6/9/10
  • SURVIVORCONNIE
     Love to make a quick and easy stuffing! - 8/23/09
  • ANITAWPG
     I hate mushrooms, so i use diced celery and onions that I saute up to add to my stuff mixture - 10/10/08



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