Ingredients
Scale
- olive oil spray
- 12 ounces whole wheat French bread (cut into small cubes)
- 3 ounces diced turkey strips
- 1 tablespoon unsalted butter
- 3 shallots (minced)
- 3 large stalks celery (minced)
- 2/3 cup chopped parsley
- 10 fresh sage leaves (minced)
- 3/4 teaspoon Bell's Seasoning
- 1/4 teaspoon salt
- 1 large egg (beaten)
- 1 3/4 cups chicken broth
Instructions
- Preheat the oven to 250°F and spread bread cubes on baking sheets. Bake for about 30 minutes until firm.
- Increase the oven temperature to 375°F and spray a non-stick muffin tin with olive oil.
- In a large skillet over medium heat, cook turkey strips until browned, about 2-3 minutes.
- Add butter to the skillet, then add shallots, celery, parsley, sage, Bell’s seasoning, and salt. Cook until soft, about 8-10 minutes.
- In a medium bowl, combine chicken broth and beaten egg; in a large bowl mix baked bread cubes with sautéed vegetables.
- Combine both mixtures; if too dry, add more broth until desired consistency is achieved.
- Fill muffin pan with stuffing mixture; cover and refrigerate if making ahead.
- Bake uncovered for about 25 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 150
- Sugar: 1g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg