Stuffin’ Muffins


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While traditional stuffing tends to veer rich and heavy, these rosemary-scented stuffing cups are delightfully light without compromising on flavor, with tender baby kale and Gruyère woven into the mix. Top leftover stuffing cups with a fried egg for an easy, satisfying breakfast the next morning (if there are any leftovers, that is!).

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Yields:
12 serving(s)

Total Time:
40 mins

Cal/Serv:
123

Ingredients

  • 1/2

    small loaf sourdough bread (8 oz), cut into 1/2-inch pieces (about 4 cups)

  • 3/4 c.

    low-sodium vegetable broth

  • 2

    large eggs, beaten

  • 2 tbsp.

    olive oil

  • 1

    large onion, chopped

  • Kosher salt and pepper

  • 1

    stalk celery, halved lengthwise and thinly sliced

  • 2

    cloves garlic, pressed

  • 1 tsp.

    chopped fresh rosemary

  • 1/2 c.

    flat-leaf parsley, chopped

  • 3 oz.

    Gruyère, coarsely grated

  • 2 1/2 oz.

    baby kale (about 3 cups)

Directions

NUTRITIONAL INFORMATION (per serving): About 123 calories, 6 g fat (2 g saturated), 6 g protein, 273 mg sodium, 12 g carbohydrates, 1 g fiber

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