Stuffing Muffins
Turn pantry staples into stuffing muffins that are flavorful and delicious. They are so easy to make and always a hit.
Servings: 12
Cost: $6.69, $0.56 per Servings
Ingredients
- 1 Loaf of White Bread 20 oz
- ½ cup Butter
- ½ Sweet Onion Diced
- 4 stalks of Celery . diced
- 1 Tbsp minced garlic
- ½ tsp Pepper
- ½ tsp Salt
- 2 tsp Italian Seasoning
- ¼ cup Fresh Parsley chopped
- 2 cups Chicken Broth
- 2 eggs
Instructions
- Cut 1 loaf (20 oz) white bread into approximately 1-inch pieces. Bake the bread pieces at 325 degrees F for 15-20 minutes until the bread is dried out.
- Heat a skillet over medium heat and add ½ cup butter. Once melted, add ½ diced sweet onion and 4 diced celery stalks. Sauté for 4-5 minutes, stirring frequently, until the vegetables are tender. Stir in 1 tablespoon minced garlic and cook for 1 additional minute.
- Remove from heat and stir in ½ teaspoon pepper, ½ teaspoon salt, 2 teaspoons Italian seasoning, and ¼ cup chopped fresh parsley.
- In a large bowl, whisk together 2 eggs and 2 cups chicken broth.
- Toss in the bread and gently stir until the bread is coated with the chicken broth mixture.
- Pour the onion and celery mixture over the bread and toss well to combine.
- Then let the mixture sit for 10 minutes so that the bread can absorb the moisture stirring occasionally.
- Preheat the oven to 375 degrees F and spray a 12 cup muffin tin with a non stick cooking spray.
- Divide the stuffing mixture evenly amount the muffin cups. Bake for 30-40 minutes until the tops are golden brown and crusty.
- Let cool for 5 minutes and then serve warm. Enjoy!
- Refrigerate the leftovers in an air tight for up to 4-5 days.
Nutrition
Calories: 213kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 553mg | Potassium: 133mg | Fiber: 2g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 2mg
