"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffins Recipe

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This recipe for Stuffins, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Saturday, July 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 T. light butter, melted
1 c. egg beaters
1 c. fat free reduced sodium chicken broth
1 loaf (16 oz.) day-old bread, 16 slices, cut into 1/2 inch cubes
1/2 c. minced scallions
1/2 c. minced celery
1/4 c. chopped fresh parsley
1 t. grated lemon zest
1/2 tsp. pepper
1/4 tsp. salt
1 tsp. poultry seasoning

Directions:
Directions:
Preheat oven to 375F.
Coat 16 muffin cups with cooking spray. Do not use paper liners. In a large bowl combine butter, egg beaters and broth. Add remaining ingredients and toss to combine. Set aside 15 minutes.
Pinch bread: if dry ass 1/4 c. warm water. Toss. Mixture should be soft and spongy, but not mushy. With an ice cream scoop, scoop into muffin cups.
Bake for 20-25 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a good low fat, low cholesterol alternative to traditional stuffing used with poultry. The original recipe also calls for 1 c. dried cranberries. This is from Prevention magazine.

 

 

 

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