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  • Herb Stuffin Muffins

    16 views 4 weeks ago
    Makes 12 muffins
    Total time: 45 minutes

    6 slices whole wheat bread, cut into cubes
    ½ loaf of French bread, cut into cubes
    1 ½ Tbsp. olive oil
    1 small onion, diced
    2 ribs of celery, diced
    1 Tbsp. dried sage
    1 tsp. dried thyme
    ½ tsp. dried parsley
    Salt and pepper, to taste
    2 cups chicken or turkey broth
    2 large eggs, beaten

    PREHEAT oven to 300⁰F. BAKE bread for 10 to 15 minutes, or until toasted and lightly brown. Meanwhile, HEAT oil in a nonstick skillet over medium heat. ADD onion and celery and SAUTE until tender, about 5 to 7 minutes. ADD bread and onion mixture to a large bowl and COOL to room temperature. ADD sage, thyme, parsley, salt and pepper and TOSS to combine. ADD broth and eggs; STIR well.

    ADJUST oven temperature to 400⁰F. SPRAY 12 muffin tins with nonstick cooking spray. ADD stuffing to muffin tins and PRESS down slightly on each muffin. BAKE for 30 to 35 minutes, or until muffins are firm.

    Nutrition information per muffin: 126 calories; 3.6 g fat; 0.7 g saturated fat; 28 mg cholesterol; 205 mg sodium; 18.5 g carbohydrate; 1.2 g fiber; 5 g protein Show less
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