Stuffin ’ Muffins
HealthiER Holidays
Stuffin ’ Muffins
nonstick cooking spray ½ lb pork sausage 1 Tbsp butter , unsalted 1 cup onion , diced 2 tsp minced garlic 1 cup celery , diced ½ cup mushrooms , finely diced 12 ounce loaf wheat French bread , cut in small cubes 1 ½ cup low sodium chicken broth 1 egg , lightly beaten 1 tsp poultry seasoning ½ tsp salt 1 tsp ground black pepper
Directions
1 . Preheat oven to 375 degrees . Grease a 12-cup muffin tin with cooking spray . 2 . Brown sausage in skillet . Set cooked sausage aside . 3 . Melt butter in a medium skillet over medium heat . Add the onion , garlic , celery , and mushrooms . Sauté until the vegetables have softened , approximately 5 minutes . 4 . Stir in browned sausage . Remove from heat to let cool slightly . 5 . In a large bowl , combine bread cubes with the vegetable and sausage mixture . 6 . Stir in chicken broth , egg , poultry seasoning , salt , and pepper . 7 . Divide stuffing mixture between muffin tin cups . Bake until warmed through and golden on top , about 25-30 minutes .