Recipe Of The Week 11/3: Stuffing Muffins

Yields 12 Servings

Ingredients:

• olive oil spray
• 12 ounces whole wheat French bread, cut into small cubes
• 3 ounces diced pancetta
• 1 tablespoon unsalted butter
• 3 shallots, minced
• 3 large stalks celery, minced
• 2/3 cup chopped parsley
• 10 fresh sage leaves, minced
• 3/4 teaspoon Bell's Seasoning
• 1/4 teaspoon salt
• 1 large egg, beaten
• 1 3/4 cups chicken broth

Directions:

• 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.

Meal Plan Check Boxes:

1 carb
or
1 Fruit

Nutritional Facts: 1 muffin, Calories: 115 kcal, Carbohydrates: 15.5 g, Protein: 4.5 g, Fat: 4 g

Adapted From: https://www.skinnytaste.com/stuffing-muffins/#recipe