Stuffing Muffins
Ingredients
The stuffing
-
12
ounces
whole wheat French bread, cut into small cubes
-
3
ounces
diced pancetta
-
1
tablespoon
unsalted butter
-
3
large
shallots, minced
-
3
large stalks
celery, minced
-
⅔
cup
chopped parsley
-
10
leaves
fresh sage, minced
-
¾
teaspoon
Bell's Seasoning
-
¼
teaspoon
salt
-
1
large
egg, beaten
-
1¾
cups
chicken broth
For preparation
-
as needed
none
olive oil spray
Instructions
- Let the bread sit overnight to harden or bake fresh bread cubes at 250°F for 30 minutes.
- Preheat the oven to 375°F and spray a muffin tin with oil.
- Cook the pancetta in a skillet over medium heat until browned, then add butter and let it melt.
- Add shallots, celery, parsley, sage, Bell's seasoning, and salt to the skillet and cook until soft.
- In a medium bowl, mix chicken broth and beaten egg.
- In a large bowl, combine bread with the sautéed vegetables, then add the broth and egg mixture.
- If the stuffing is too dry, add more broth or water until the desired consistency is reached.
- Let the mixture sit for 10 minutes, then transfer to the muffin pan.
- If making ahead, cover with foil and refrigerate. Bake uncovered for 25 minutes or until golden.
Nutrition Facts (estimated)
Servings
12
Calories
115
Total fat
4g
Total carbohydrates
15.5g
Total protein
4.5g
Sodium
345mg
Cholesterol
55mg
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