Buttermilk and Herb Stuffing Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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These are best made a day ahead and reheated in a 350° oven, uncovered, for about 15 minutes. Ingredients:
cooking spray |
4 tablespoons unsalted butter |
2 medium red onions, chopped (4 cups) |
3 thinly sliced celery stalks |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon dried rubbed sage |
1/2 teaspoon dried thyme |
1/2 teaspoon freshly ground black pepper |
1 (8-ounce) package mushrooms, coarsely chopped (about 3 1/2 cups) |
1 cup lower-sodium chicken broth |
1 (12- to 14-ounce) package country-style cubed with white and whole-wheat bread) stuffing (such as pepperidge farm) |
1 cup low-fat buttermilk (1%) |
2 large eggs |
Directions:
1. Coat a 12-cup muffin tin with cooking spray; set aside.
2. Heat butter in a 4- to 5-quart pot over medium heat until melted; add onion and next 5 ingredients (through pepper). Cook until softened (about 5 minutes), stirring occasionally. Add mushrooms; cook over medium-high heat until mushrooms are tender and liquid evaporates (about 5 minutes), stirring well. Add broth; simmer.
3. Preheat oven to 425°. Remove pot from heat; stir in remaining ingredients with a fork. Cover and let stand 5 minutes. Spoon stuffing mixture into 10 cups of prepared muffin tin in mounds; bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin.
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