Thanksgiving Stuffing Muffins
Ingredients
- 1 onion, finely chopped ⓘ
- 1 1/2 cups chopped celery
- 3 carrots, finely chopped ⓘ
- 1/2 cup chopped fresh parsley ⓘ
- 4 eggs ⓘ
- 1 cup chicken stock ⓘ
- 9 cups soft bread cubes ⓘ
- 2 teaspoons salt ⓘ
- 2 teaspoons dried sage ⓘ
- 1 teaspoon ground sage ⓘ
- 1 teaspoon dried thyme leaves ⓘ
- 12 ounces raisins ⓘ
- 1/2 teaspoon fresh ground black pepper ⓘ
Instructions
- Pre-heat oven to 375.
- Saute onions, carrots and celery in 10"skillet until tender.
- Mix all ingredients in a large mixing bowl.
- Spray muffin tins with Pam.
- Fill muffin tins with stuffing mix until just overflowing (will not rise in oven).
- Bake for 25 minute or until crisp on top.
Nutrition & Diet Analysis (per serving)
697
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).