10 servings (1 each) Ingredients: 2/3 cup onion, chopped 2/3 cup celery, chopped
bread, dried and cubed 2 tsp dried thyme 1 tsp poultry seasoning 1 tsp dried sage 1 tsp table salt 1/2 tsp black pepper
2 cups fat free chicken broth 2 eggs Directions: Preheat oven to 350F. In a sprayed skillet, add onion and celery. Heat over medium heat and cook until tender, about 5 minutes. Place bread cubes in a large bowl and add the spices. Stir to mix. Add the cooked onion and celery to bread cubes and mix. Next whisk together the eggs and chicken broth. Add to the bread mixture and combine well.
Spray a muffin tin and divide the bread mixture evenly into 10 wells. Bake for 30-40 minutes or until the stuffing is golden and slightly crispy on top and the inside is cooked through. Let cool for 10 minutes before removing.
You can use any brand/amount of low point bread that adds up to 24 points.
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