Stuffing Muffins

Ingredients

• 1 cup celery, finely chopped
• 1/2 cup onion, chopped
• 3 cups mushrooms, sliced
• 1 teaspoon margarine
• 1 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 8 cups white bread cubes
• 1 cup chicken broth (or bouillon)
• 1 large egg, slightly beaten

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Saute' vegetables in 1 tsp of margarine over medium heat.

3. 3

   Mix together spices and add to vegetables when tender.

4. 4

   Blend together chicken broth and lightly beaten egg.

5. 5

   Place dried bread cubes in a large bowl.

6. 6

   Add seasoned vegetables and then drizzle with broth/egg mixture, tossing lightly until thoroughly coated.

7. 7

   Using your hands, make 12 slightly compact stuffing balls and place in muffin tin that has been greased with nonfat cooking spray.

8. 8

   Bake for 12-15 minutes until tops are crispy.

9. 9

   Time saving tip: This stuffing can be made ahead and prepped into the muffin tins then either baked while meat is being carved or baked the day before and reheated in the microwave.