Buttermilk And Herb Stuffing Muffins Recipe

Name: Buttermilk And Herb Stuffing Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 4 tablespoons unsalted butter; 2 medium red onions, chopped (4 cups); 3 thinly sliced celery stalks; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon dried rubbed sage; 1/2 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 1 (8-ounce) package mushrooms, coarsely chopped (about 3 1/2 cups); 1 cup lower-sodium chicken broth; 1 (12- to 14-ounce) package country-style cubed with white and whole-wheat bread) stuffing (such as Pepperidge Farm); 1 cup low-fat buttermilk (1%); 2 large eggs

Servings: persons

Cooking spray
4 tablespoons unsalted butter
2 medium red onions, chopped (4 cups)
3 thinly sliced celery stalks
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package mushrooms, coarsely chopped (about 3 1/2 cups)
1 cup lower-sodium chicken broth
1 (12- to 14-ounce) package country-style cubed with white and whole-wheat bread) stuffing (such as Pepperidge Farm)
1 cup low-fat buttermilk (1%)
2 large eggs

1
Coat a 12-cup muffin tin with cooking spray; set aside.
2
Heat butter in a 4- to 5-quart pot over medium heat until melted; add onion and next 5 ingredients (through pepper). Cook until softened (about 5 minutes), stirring occasionally. Add mushrooms; cook over medium-high heat until mushrooms are tender and liquid evaporates (about 5 minutes), stirring well. Add broth; simmer.
3
Preheat oven to 425u00b0. Remove pot from heat; stir in remaining ingredients with a fork. Cover and let stand 5 minutes. Spoon stuffing mixture into 10 cups of prepared muffin tin in mounds; bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 4 tablespoons unsalted butter, 2 medium red onions, chopped (4 cups), 3 thinly sliced celery stalks, and more.

Yes, Buttermilk And Herb Stuffing Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk And Herb Stuffing Muffins

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