Stuffins
Ingredients
-
8
slices
light wheat bread
-
3
tablespoons
light butter
-
1
clove
garlic
-
½
medium
onion
-
½
cup
chopped celery
-
3
oz
Craisins
-
2
large
eggs
-
½
cup
vegetable broth or fat free, low sodium chicken broth
-
¼
cup
chopped fresh parsley
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
1
teaspoon
rubbed sage
-
½
teaspoon
dried thyme leaves
Instructions
- Preheat the oven to 275°F.
- Cut the bread into cubes and spread them on a baking sheet, then bake for 45 minutes to dry them out.
- In a skillet, melt 1 tablespoon of butter and sauté garlic, celery, and onion until tender.
- Soak the dried cranberries in hot water for 10 minutes, then drain.
- Increase the oven temperature to 375°F and prepare a muffin tin with cooking spray.
- Melt the remaining butter in a bowl and mix in the celery mixture, cranberries, eggs, broth, parsley, salt, pepper, sage, and thyme.
- Add the dried bread cubes to the mixture and stir until combined.
- Divide the mixture evenly into the muffin cups and press down lightly.
- Bake for 25 minutes or until the tops are browned.
Nutrition Facts (estimated)
Servings
12
Calories
80
Total fat
2g
Total carbohydrates
13g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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