Stuffing Muffins

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Stuffing Muffins

 

1 cup finely chopped celery

1/2 cup chopped onion

3 cups sliced mushrooms

1 tsp. soy margarine

1 tsp poultry seasoning

1/4 tsp black pepper

1/8 tsp salt

8 cups dried white bread cubes

1 cup vegetable broth

1 large egg, slightly beaten or substitute

 

Saute vegetables in 1 tsp. soy margarine over medium heat.

Mix together spices and add to vegetables when tender.

Blend together chicken broth and lightly beaten egg.

Place dried bread cubes in a large bowl.

Add seasoned vegetables and then drizzle with broth/egg mixture, tossing lightly

until thoroughly coated.

Using your hands, make 12 slightly compact stuffing balls and place in muffin

tin that has been greased with nonfat cooking spray.

Bake at 350 degrees for 12 to 15 minutes until tops are crispy.

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.

Makes 12 muffins.