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Stuffing Muffins

4.87 from 15 votes

Stuffing Muffins baked in a muffin tin for easy portion control! This classic stuffing recipe is made even more delicious with Pancetta (or bacon).

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Yield: 12 servings

Course: Side Dish

Cuisine: American

Ingredients

olive oil spray
12 ounces whole wheat French bread (cut into small cubes (9 1/4 oz if dried))
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

Instructions

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.

Video

Notes

This was 3 points on the blue, purple and green MyWW plan.

Nutrition

Serving: 1muffin, Calories: 115kcal, Carbohydrates: 15.5g, Protein: 4.5g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 55mg, Sodium: 345mg, Fiber: 1.5g, Sugar: 0.5g

- WW Points: 4

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