How To Make Stuffing Muffins
These stuffing muffins are packed with savory pancetta, celery, and whole wheat bread, for a healthy portion of stuffing to have over Thanksgiving!
- olive oil spray
- 12ozwhole wheat French bread,(9¼ oz, if dried), cut into small cubes
- 1tbspunsalted butter
- 3large celery stalks,minced
- 10sage leaves,fresh minced
- ¾tspBell’s Seasoning
- 1large egg,beaten
- 1¾cupschicken broth
Let the bread sit overnight to harden. If the bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250 degrees F for about 30 minutes, stirring half way, until the bread is completely firm.
Increase the oven to 375 degrees F. Spray a non-stick muffin tin with oil.
Heat a large nonstick skillet over medium heat, cook the Pancetta for about 2 to 3 minutes, until browned and the fat renders.
Add the butter, then when melted add shallots, celery, parsley, sage, Bell’s seasoning, and salt, and cook on medium low for about 8 to 10 minutes, until soft.
Remove from heat and let cool a few minutes.
In a medium bowl, combine chicken broth and egg.
In a large bowl, add the bread and combine it with the sautéed vegetables.
Add the chicken broth and egg mixture and combine well. If the stuffing is too dry, add a little more broth or water until the right consistency for 10 minutes. Let it sit for 10 minutes.
Transfer the stuffing to the muffin pan. *
Bake uncovered for 25 minutes, or until golden.
Serve warm, and enjoy!
*If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing.
- Calories: 190.80kcal
- Fat: 9.96g
- Saturated Fat: 2.64g
- Trans Fat: 0.05g
- Monounsaturated Fat: 5.26g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 19.80g
- Fiber: 1.81g
- Sugar: 3.37g
- Protein: 6.03g
- Cholesterol: 23.77mg
- Sodium: 290.33mg
- Calcium: 49.98mg
- Potassium: 209.01mg
- Iron: 1.99mg
- Vitamin A: 36.03µg
- Vitamin C: 6.46mg
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