These crispy muffins are a great low-fat addition to a leftover turkey supper
or served alongside a steaming bowl of homemade turkey soup.
- 1 tablespoon butter
- 1 1/2 cups chopped yellow onion
- 1 1/2 cups chopped celery
- 1 (8-ounce) package cornbread stuffing mix
- 1 1/4 cups reduced-sodium chicken broth
- 1/2 cup canned creamed corn
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon dried thyme
- 1 egg lightly beaten
- Place a rack in the upper third of oven. Heat oven to 400 degrees F.
- Coat 12 muffin cups with cooking spray.
- In a large skillet over medium-high heat, melt the butter.
- Add the onion and celery and cook until soft, 6 to 8 minutes.
- In a large bowl, combine the stuffing mix, broth, creamed corn, salt, pepper,
sage, thyme and egg.
- Stir in the onion mixture.
- Spoon the mixture loosely into the prepared muffin tin.
- Bake for 20 minutes or until the tops are crisp.
- Insert knife around edges to remove from muffin tin.
Nutritional information per serving: 109 cal., 2 g fat (1 g sat.), 24 mg
chol., 19 g carb., 4 g pro., 3 g fiber, 566 mg sodium
This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.