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Stuffins Recipe

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This recipe for Stuffins is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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