Oh I'm so STUFFED!

We're back with our second day of Thanksgiving tips and tricks to keep you on track and still having the best holiday season! Did you know that stuffing can be filled with a surprising amount of calories? But what is Thanksgiving without stuffing??? So we've taken your favorite side dish and portion-controlled it! All the flavor, little fat, and you can keep track of just how much you're eating. And because we're baking it in muffins tins, you get all that crunchy goodness on the outside, with that soft bread center that we all LOVE about stuffing! Enjoy!-FoodieGIRL

Cranberry Stuffing (muffins)
•2 tsp canola oil

•3 celery stalks, finely chopped

•1 medium onion, finely chopped

•2 tsp fresh chopped thyme

•2 tsp fresh chopped sage

•2 tsp fresh chopped rosemary

•1 large Granny Smith apple, peeled, cored and chopped

•8 cups unseasoned bread cubes, dried/toasted

•1 cup dried cranberries

•Pinch of salt (optional) and 1 tsp freshly ground black pepper

•1 large egg, beaten

•2 cups fat-free, low-sodium chicken broth

Preparation:

Coat a 12-cup muffin pan with nonstick cooking spray.
Preheat oven to 375 degrees.
Heat oil on medium heat in a large skillet. Sauté celery, onion and herbs for 5 minutes. Add apples and sauté for 2-3 minutes. Remove from heat.
Place bread cubes and dried cranberries in a large mixing bowl. Add sautéed vegetables. Season with a pinch of salt, if desired and some freshly ground black pepper. Add egg followed by broth. Stir everything well.
Spoon stuffing mixture into muffin tin.
Bake for 18-20 minutes, until golden.
Makes 12-15 stuffing muffins,
Per muffin: Calories 138, Calories from Fat 21, Total Fat 2.3g (sat 0.4g), Cholesterol 18mg, Sodium 260mg, Carbohydrate 24.8g, Fiber 2.3g, Protein 4.4g