These Lightened Up Stuffing Muffins are individual sized-portions of stuffing! These muffins are simple to make and provide a great alternative to traditional stuffing!! They are made with low carb bread, fresh veggies and seasonings- making for a crowd pleasing appetizer or side dish!

Makes 12 muffins

These Lightened Up Stuffing Muffins are a delicious and a fun take on traditional Thanksgiving stuffing. Perfect for portion control-these muffins are packed with low carb/low calorie bread, fresh veggies, savory herbs, eggs, and chicken broth. These stuffing muffins are great to prep ahead! Be sure to add these to your Thanksgiving dinner menu! 

What ingredients do I need to make these Lightened Up Stuffing Muffins?

• Low calorie/low carb bread– I like to use SaraLee 45 calorie Keto friendly white bread. You could also use gluten-free bread for a gluten-free option.
• Light butter– I like to use Land O’Lakes light butter.
• Yellow onion-finely diced.
• Celery-finely diced.
• Garlic-minced.
• Salt and pepper– to taste.
• Poultry seasoning- for flavor.
• Rubbed sage- for flavor. 
• Large eggs-used as a binding agent and added protein.
• Chicken broth-for flavor.
• Fresh parsley- optional garnish. 

How do I make these Lightened Up Stuffing Muffins?

Preheat the oven to 325 degrees.

Cut the slices of bread into approximately 1-inch pieces.

Line a baking sheet with parchment paper. Spread bread crumbs in a single layer on prepared baking sheet.

Bake the bread pieces for 15-20 minutes or until lightly golden brown.

Remove from oven and place into a large mixing bowl. 

Turn oven up to 375 degrees. Spray a muffin tin with nonstick spray.

Sauté the butter, onion, and celery until softened. Stir in the garlic, salt, pepper, and poultry seasoning, and sage. 

Pour sautéed vegetables into the bowl with the bread cubes.

In a separate medium size mixing bowl, whisk together the eggs and chicken broth.

Pour mixture over the bread cubes and veggies. Stir until everything well combined.

Spoon the mixture into 12 muffin cups. Bake for 35-40 minutes.

Let cool in the pan for 10 minutes, then loosen with a knife.

Remove and serve warm. Garnish with fresh chopped parsley, if desired.

Serve warm.

Refrigerate the leftovers in an air tight container for up to 5 days. Freeze for up to a month.

Ingredients:

• 10 slices low carb/low calorie bread, I use Sara Lee 45 calorie delightful bread
• 5 Tbsp light butter
• 1 small yellow onion, finely diced
• 3 large ribs of celery, finely diced
• 1 Tbsp minced garlic
• Pinch of Kosher salt 
• Pinch of black pepper
• 1 tbsp poultry seasoning
• 1 tsp rubbed sage
• 2 large eggs
• 2 cups low sodium chicken broth
• 2 Tbsp fresh parsley, chopped.

Directions: 

1. Preheat the oven to 325 degrees.
2. Cut the slices of bread into approximately 1 inch pieces. Line a baking sheet with parchment paper. Spread bread crumbs in a single layer on prepared baking sheet.
3. Bake the bread pieces for 15-20 minutes or until lightly golden brown.
4. Remove from oven and place into a large mixing bowl. 
5. Turn oven up to 375 degrees. Spray a muffin tin with nonstick spray.
6. Sauté the butter, onion, and celery until softened. Stir in the garlic, salt, pepper, and poultry seasoning, and sage. 
7. Pour sautéed vegetables into the bowl with the bread cubes.
8. In a separate medium size mixing bowl, whisk together the eggs and chicken broth. Pour mixture over the bread cubes and veggies. Stir until everything well combined.
9. Spoon the mixture into 12 muffin cups. Bake for 25-30 minutes.
10. Let cool in the pan for 10 minutes, then loosen with a knife. Remove and garnish with fresh chopped parsley, if desired. Serve warm.
11. Refrigerate the leftovers in an air tight container for up to 5 days. Freeze for up to a month.

Makes 12 stuffing muffins 

2 WW Points® per muffin

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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Recipe adapted from theproducemoms