Buttermilk and Herb Stuffing Muffins

 Recipe
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.

Yield:

10 servings (serving size: 1 muffin)

Nutritional Information

Calories 265
Fat 8 g
Satfat 3 g
Monofat 2 g
Polyfat 0.0 g
Protein 9 g
Carbohydrate 40 g
Fiber 4 g
Cholesterol 55 mg
Iron 3 mg
Sodium 587 mg
Calcium 93 mg

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

Preparation

1. Coat a 12-cup muffin tin with cooking spray; set aside.

2. Heat butter in a 4- to 5-quart pot over medium heat until melted; add onion and next 5 ingredients (through pepper). Cook until softened (about 5 minutes), stirring occasionally. Add mushrooms; cook over medium-high heat until mushrooms are tender and liquid evaporates (about 5 minutes), stirring well. Add broth; simmer.

3. Preheat oven to 425°. Remove pot from heat; stir in remaining ingredients with a fork. Cover and let stand 5 minutes. Spoon stuffing mixture into 10 cups of prepared muffin tin in mounds; bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin.

Note:

Lori Powell,

November 2010
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