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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I received an email today from Spark People and this was the featured recipe. Easy, flavorful, lowfat, and perfect portion control. Ingredients:
1 cup celery, finely chopped |
1/2 cup onion, chopped |
3 cups mushrooms, sliced |
1 teaspoon margarine |
1 teaspoon poultry seasoning |
1/4 teaspoon black pepper |
1/8 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.
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