Stuffing Cups

STUFFING! Cake isn't the only food that can be easily portioned by putting them into cup form.  Check out these delicious stuffing cups, originally inspired by Emily Bites with a few modifications.  With only 2pp each you can have as many as your heart desires, or save room for dessert!

Servings: 12 cups

Serving Size: 1 cup

Points Plus: 2pp

Level of Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 1 hour and 10 minutes

Rating: 4 stars - Very Good

Ingredients

8 slices light whole wheat bread

1 T. light butter

1 clove garlic, minced

1/2 medium onion, minced

1/2 cup celery, minced

3 oz. Craisins

2 large eggs, beaten

1 cup chicken broth

1/4 cup parsley, chopped

1/2 t. salt

1/2 t. pepper

1 t. rubbed sage

1/2 t. dried thyme leaves, chopped

Cooking spray

Instructions:

Pre-heat oven to 275.  Cut bread into small cubes. Spread them onto a single layer on a cookie sheet.  Spritz with cooking spray and bake for 45 minutes.

Place 1 T. of butter into a skillet and melt over medium heat.  When melted add garlic, onion and celery and cook for about 5 minutes until tender.

In a large bowl mix bread crumbs, veggie mix, 2 eggs, broth, salt, pepper, sage and thyme.  Stir together until combined.

Spritz 12 muffin tins with cooking spray. Split the ingredients evenly between the 12 tins, a little more than 1/4 c. per tin.  Raise your oven temp to 375 and bake for about 25 minutes.  Watch them closely, mine gone a little brown :)

Tip:

I can't WAIT to try these again with a bit of variation!  You could try cornbread, sausage, apples, turkey, additional or substituted spices OR top with a tad of gravy.  Remember to adjust your points plus accordingly!

XOXO Katie