Buttermilk and Herb Stuffing Muffins

Name: Buttermilk and Herb Stuffing Muffins
Yield: 10 servings (serving size: 1 muffin)
Ingredients: Cooking spray; 4 tablespoons unsalted butter; 2 medium red onions, chopped (4 cups); 3 thinly sliced celery stalks; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon dried rubbed sage; 1/2 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 1 (8-ounce) package mushrooms, coarsely chopped (about 3 1/2 cups); 1 cup lower-sodium chicken broth; 1 (12- to 14-ounce) package country-style cubed with white and whole-wheat bread) stuffing (such as Pepperidge Farm); 1 cup low-fat buttermilk (1%); 2 large eggs

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.

By Lori Powell

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Buttermilk and Herb Stuffing Muffins

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Buttermilk and Herb Stuffing Muffins

Ingredients

Directions

Nutrition Facts

All Reviews for Buttermilk and Herb Stuffing Muffins