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Stuffing Muffins

Recipe bychocoholic

Calories: 71.1


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

  1. 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     Calories: 7.1.



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