I like making dishes that I can serve in individual portions. For Thanksgiving dinner I will be making a vegetarian stuffing in a muffin pan. This makes it easy for us to portion control especially when there is a variety of dishes.
You can do this with your own recipe. Just prepare the muffin pans with paper liners and use a large ice cream/cookie scoop to fill each muffin liner.
Bake in a 350 degree oven for 20 minutes, or until they are lightly browned.
I made a vegetarian recipe so that we can add a little more veggies since Thanksgiving dinner is a meal that is usually heavier on carbs.
Vegetarian Stuffing Muffins
- 1 cup chopped celery
- 1 small chopped onion
- 2 carrots peeled & chopped
- 2-3 cups fresh baby spinach chopped
- 2 apples peeled & chopped
- 1/2 cup chopped walnuts (optional or use whatever nuts you prefer)
- 1 TBLS. grapeseed oil
- 1 TBLS. butter substitute (your favorite brand)
- 1 bag of your favorite bread cubes for stuffing
- vegetable broth - amount based on the package directions
- salt and pepper to taste
- In large saucepan, heat the butter and oil and saute the chopped vegetables starting with the carrots and celery. When they start to soften add the celery and onions.
- Next add the apples and nuts to the vegetables and saute about 3-5 minutes just until they soften.
- Follow the directions on the stuffing package to add the bread cubes to the vegetable mixture.
- When the stuffing is cooked, scoop the mixture into the muffin pan.
- Bake in a 350 degree oven for approximately 20 minutes.