Friday, November 16, 2012

Stuffin' Muffin Recipe


I love making the traditional Thanksgiving foods with little swaps that make them so much better for you, but still classic.  Here is a twist on stuffing, making it into stuffing muffins!  I have seen this idea a few different places, and I like it for a few different reasons.  

One, its portion controlled, and that is one of the biggest challenges with the grain/carb group.   Two, you can significantly cut down on the fat by preparing them this way.  And three, everyone gets some of the yummy crunchy parts, as well as the inside soft parts, everyone wins!  This recipe is also great for anytime of the year you are wanting a Thanksgiving favorite!

I couldn't find my own picture from making these, so I found one that looks similar, this picture is from here
 
Stuffin' Muffins
 
Ingredients
  • 9  cups whole wheat bread cubes (12 slices bread)
  • Nonstick cooking spray
  • 7-8 slices Turkey bacon (get that turkey flavor in there!) 
  • 2 tablespoons low fat butter
  • 1-1/2  cups coarsely chopped red onions
  • 3  stalks celery, chopped
  • 1 1/2  teaspoon dried thyme, crushed
  • 1 1/2  teaspoon dried sage, crushed
  • 2  large red or green apples, chopped (about 3 cups)
  • 1  tablespoon  minced garlic ( about 4 cloves)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt 
  • 1  cup  chicken broth
  • Small fresh sage leaves (optional)
  •  
    Directions
    1. Preheat oven to 300 degrees F. Spread bread cubes in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.2. Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray.
    3. In an extra large fry pan, cook turkey bacon over medium heat until crisp. Drain on paper towels; crumble bacon. Drain fat, reserving about 1 tablespoon drippings in pan.
    4. Add butter to pan. Add onions, celery, and herbs; cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic; cook and stir for 2 to 4 minutes or until apple is just softened. Transfer to an extra large bowl.
    5. Add bread cubes, crumbled bacon, salt and pepper to vegetable/fruit mixture; toss gently to combine. Add broth and toss until moistened.
    6. Spoon about 2/3 cup stuffing into each prepared muffin cup; press to pack tightly. If desired, top each cup with a fresh sage leaf. 
    7. Bake, uncovered, for 20 to 25 minutes or until stuffing is hot and tops are light brown. Cool about 10 minutes. Carefully remove from pans; serve warm. Makes 12 servings.



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