Stuffing Muffins

Name: Stuffing Muffins
Ingredients: 1 cup celery, finely chopped; 12 cup onion, chopped; 3 cups mushrooms, sliced; 1 teaspoon margarine; 1 teaspoon poultry seasoning; 14 teaspoon black pepper; 18 teaspoon salt; 8 cups white bread cubes; 1 cup chicken broth (or bouillon); 1 large egg, slightly beaten

10 ingredients

9 steps

Ingredients

1 cup celery, finely chopped
12 cup onion, chopped
3 cups mushrooms, sliced
1 teaspoon margarine
1 teaspoon poultry seasoning
14 teaspoon black pepper
18 teaspoon salt
8 cups white bread cubes
1 cup chicken broth (or bouillon)
1 large egg, slightly beaten

Directions

1

Preheat oven to 350 degrees.
2

Saute' vegetables in 1 tsp of margarine over medium heat.
3

Mix together spices and add to vegetables when tender.
4

Blend together chicken broth and lightly beaten egg.
5

Place dried bread cubes in a large bowl.
6

Add seasoned vegetables and then drizzle with broth/egg mixture, tossing lightly until thoroughly coated.
7

Using your hands, make 12 slightly compact stuffing balls and place in muffin tin that has been greased with nonfat cooking spray.
8

Bake for 12-15 minutes until tops are crispy.
9

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.