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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From a Kraft magazine, looks good for Thanksgiving. *Update* I did make these for Thanksgiving, and everyone loved how the stuffing was baked, and crunchy. I added some chopped white onions as well to sautee with the celery. Ingredients:
1/4 cup butter (half stick) |
3/4 cup chopped celery |
1 1/2 cups water |
1 (6 ounce) package stove top chicken flavor stuffing mix |
1/3 cup dried cranberries |
1/4 cup crushed walnuts |
1 1/2 cups shredded cheddar cheese, divided |
1 egg, lightly beaten |
Directions:
1. Preheat oven to 350. Melt butter on large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to a boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
2. Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 10 mins or until cups are heated through and cheese is melted.
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