Stuffing Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Stuffing Muffins calories by ingredient
Introduction
Easy, flavorful, lowfat, and perfect portion control. Easy, flavorful, lowfat, and perfect portion control.Number of Servings: 12
Ingredients
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1 cup finely chopped celery
1/2 cup chopped onion
3 cups sliced mushrooms
1 tsp margarine
1 tsp poultry seasoning
1/4 tsp black pepper
1/8 tsp salt
8 cups dried white bread cubes
1 cup chicken broth or bouillon
1 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.
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.
Member Ratings For This Recipe
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MOTHERHEN51
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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!
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45RONALD48
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LASHERTHECAT
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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!
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LTAYLOR7
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MRSJFMOLE
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CHAWNI
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GODDEZZ
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SKEETZ3
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LAB012189
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BEV420
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KITT52
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JACKIEANNE4
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CAROG424
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VEAVILAM
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1GROVES2
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WISHICOULDFLY
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ABJSMOMMY
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CD10188958
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PASMALL
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YOUNEVERFAIL
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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
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SURVIVORCONNIE
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ANITAWPG
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GERRI/POLLYANNA
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MYDONNA13
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CD750530
I'm already rating it, even though I haven't tried. It sounds delicious, and I think the muffins will freeze with no problem, which is great for me, because I live alone. I don't eat margarine but certainly don't have a problem with using butter. It's only a miniscule amount in each muffin. - 9/24/08
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BONZILLA1
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MARSHA48
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MIMAWELIZABETH
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JANETWEIGHSLESS
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CD3570604
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CLBOOP
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MARL35
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*JANNPA*
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PATDOLL3
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PHEBESS
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CANEY3
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EDITORBEV
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VELMA2
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MARMIZC
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KAREN_303