Makes: 12 muffins
Prep: 60-minutes; Bake: 25-30 minutes
Here's a healthy twist on a holiday favorite! Stuffing is a popular side dish at holiday time, but can often be heavy and high in saturated fats. CFW Coach Jackie presents this single-serving option using turkey bacon with lightly sauteed veggies and flavorful fresh herbs, that your guests will enjoy with healthy portion control.
Recipe Tags: #Healthy Holiday Side Dish #Heart Healthy Protein
Recipe Developed by: Jackie Lavigueur, CFW Health-Fitness Professional
- 1 and 1/2 cups *French bread cubed
- 1/4 cup *turkey bacon chipped
- 1 Tablespoon unsalted butter
- 3 shallots minced
- 3 celery stalks minced
- 2/3 cup fresh parsley chopped
- 10 fresh sage leaves chipped
- 3/4 teaspoon poultry seasoning
- A pinch of salt
- 1 large egg beaten
- 1 and 3/4 cup chicken broth
Substitute French bread with gluten free bread, or try a whole wheat bread for higher fiber content.
Substitute turkey bacon with vegan bacon, tempeh, or mushrooms, and swap chicken broth for vegetable broth for a vegetarian option.
- Wash your hands thoroughly with soap and warm water.
- Preheat oven to 250 degrees Fahrenheit.
- Transfer bread cubes to a baking sheet and bake 25-30 minutes until bread is firm.
- Increase oven temperature to 375 degrees and spray muffin tin with cooking spray.
- Heat a large skillet over medium heat and cook turkey bacon for 3-5 minutes, until browned.
- Melt butter in the same skillet; add shallots, celery, parsley, sage, salt, and poultry seasoning. Cook on medium/low heat for 8-10 minutes, until soft.
- Remove from heat and let cool.
- In a medium bowl, combine egg and chicken broth.
- In a separate large bowl, add bread and sauteed vegetables.
- Add chicken broth mixture, combine well, and let sit for 10-minutes.
- Transfer stuffing to muffin pan and bake uncovered for 25-30 minutes, until golden brown.
- Gently remove muffins from tin and arrange on a serving platter.
Protein: 5g | Carbohydrates: 25g | Fats: 7g