Stuffing Muffins

4.2 of 5 (35)
editors choice
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


Easy, flavorful, lowfat, and perfect portion control. Easy, flavorful, lowfat, and perfect portion control.
Number of Servings: 12


    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


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.

Member Ratings For This Recipe

  • no profile photo

    3 of 3 people found this review helpful
    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

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    2 of 2 people found this review helpful
    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!

  • no profile photo

    Very Good
    2 of 3 people found this review helpful
    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

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    2 of 2 people found this review helpful
    These are fantastic!! What a great idea!! DH loves 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

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    2 of 3 people found this review helpful
    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!