These are best made a day ahead and reheated in a 350° oven, uncovered, for about 15 minutes.Prep: 15 minutes; Cook: 45 minutes; Total Time: 1 hour.The sharp flavors of the red onion, celery, and herbs compliment the soft mixture of wheat and white bread. Mushrooms add even more nutrients to this healthy version of traditional stuffing.

Lori Powell

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Recipe Summary

Yield:
10 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 12-cup muffin tin with cooking spray; set aside.

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  • Heat butter in a 4- to 5-quart pot over medium heat until melted; add onion and next 5 ingredients (through pepper). Cook until softened (about 5 minutes), stirring occasionally. Add mushrooms; cook over medium-high heat until mushrooms are tender and liquid evaporates (about 5 minutes), stirring well. Add broth; simmer.

  • Preheat oven to 425°. Remove pot from heat; stir in remaining ingredients with a fork. Cover and let stand 5 minutes. Spoon stuffing mixture into 10 cups of prepared muffin tin in mounds; bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin.

Nutrition Facts

265 calories; fat 8g; saturated fat 3g; mono fat 2g; poly fat 0g; protein 9g; carbohydrates 40g; fiber 4g; cholesterol 55mg; iron 3mg; sodium 587mg; calcium 93mg.
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