Stuffing Muffins baked in a muffin tin for easy portion control! This classic stuffing recipe is made even more delicious with Pancetta (or bacon).
olive oil spray
12ounceswhole wheat French bread(cut into small cubes (9 1/4 oz if dried))
3large stalks celery(minced)
10fresh sage leaves(minced)
1 3/4cupschicken broth
Let bread sit overnight to harden. If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
Increase the oven to 375°F. Spray a non-stick muffin tin with oil.
Heat a large nonstick skillet over medium heat, cook the Pancetta until browned and the fat renders, about 2 to 3 minutes.
Add butter; when melted add shallots, celery, parsley, sage, Bell’s seasoning and salt and cook on medium low until soft, about 8 to 10 minutes.
Remove from heat and let cool a few minutes.
In a medium bowl, combine chicken broth and egg.
In a large bowl add bread and combine with sauteed vegetables.
Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency. Let is sit 10 minutes.
Transfer the stuffing to the muffin pan. (If making ahead cover with foil and refrigerate).
If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 25 minutes, or until golden.
This was 3 points on the blue, purple and green MyWW plan.