Deborah Lee Walker is Showing Off her Stuffin' Muffins Recipe Ahead of Thanksgiving

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

Start by chopping the vegetables very fine, especially the celery and onion.

Prepare the chicken broth; it's important to taste it as it can be bland.

Use a powdered chicken bouillon and mix it with water to enhance the flavor.

Roughly chop the vegetables instead of finely chopping them if preferred.

Combine both cubed and smaller stuffing mix to fill in nooks and crannies.

Add roasted garlic to the mixture for flavor.

Melt butter in a skillet over medium heat and sauté the chopped vegetables until softened.

Mix the sautéed vegetables with the stuffing mix in a large bowl.

Pour in the chicken broth and mix until moistened.

Add beaten eggs and shredded cheddar cheese to the mixture and stir to combine.

Spoon the stuffing mixture into a greased muffin tin, filling each cup about 3/4 full.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until golden brown on top.

Let the muffins cool for a few minutes before removing them from the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens