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Stuffins




Source of Recipe


Prevention


Recipe Introduction


This stuffing recipe is baked in a muffin tin, not inside the turkey. These are great for portion control too. Freeze a batch, then microwave one or two at a time for instant homemade stuffing for one.



List of Ingredients




4 Tbsp light butter, melted
1 c liquid egg substitute
1 c fat-free reduced-sodium chicken broth
1 loaf (16 oz) day-old bread (16 slices), cut in ½" cubes
½ c minced scallions
½ c chopped celery
1 c dried cranberries
¼ c chopped parsley
1 tsp grated lemon peel
½ tsp black pepper
¼ tsp salt
1 tsp poultry seasoning

Recipe



1. Preheat oven to 375°F. Coat 16 muffin cups with cooking spray. (Do not use paper liners.) In a large bowl, combine butter, egg substitute, and broth. Add remaining ingredients, and toss to combine. Set aside 15 minutes.

2. Pinch bread; if dry, add 1¼ cups warm water. Toss. Mixture should be soft and spongy, but not mushy. Spoon into muffin cups with an ice cream scoop. Bake 20 to 25 minutes.


Makes 8 servings (2 muffins):