Cranberry, Apricot and Walnut Stuffing Muffins

By Hklbrries

This recipe for Cranberry, Apricot and Walnut Stuffing Muffins allows you to revel in the pleasures of Thanksgiving stuffing without gobbling down excess fat.

The "muffins" are made with ready-to-use cornbread stuffing mix and a little butter, one egg white and a jar of fat-free turkey gravy instead of the usual cup (or more) of butter or margarine and two or three eggs. The gravy adds lots of flavor and moisture without adding fat.

And the serving size is controlled because the mixture is baked in 1/4-cup portions in a minimuffin pan instead of the customary casserole dish. One of the main reasons people eat too much during the holidays is that they take portions that are too large.

Traditional stuffings usually have between 6 and 9 grams of fat per serving; these stuffing muffins contain less than 4 grams of fat per serving. Yet no one at the table will feel deprived, because these flavor-packed muffins are loaded with pieces of dried cranberries and apricots, raisins and crunchy walnuts.

Ingredients

• 1 (12 ounce box) seasoned cornbread stuffing mix
• 4 tbsp butter
• 1 large yellow onion (1 1/2 cups), chopped
• 3 cloves garlic, crushed
• 2 stalks (1 cup) celery, chopped
• 1/2 cup fresh chopped parsley
• 1 small tart apple, cored and chopped
• 1 (12 ounce jar) fat-free turkey gravey
• 1/2 cup sweetened dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup chopped dried apricots
• 1/4 cup raisins
• 1 tsp rubbed sage
• 1/2 tsp dried thyme leaves
• 1 egg white
• 3/4 cup water

Details

Servings 25

Preparation

Step 1

Empty the stuffing mix into a large mixing bowl. Coat 2 minimuffin pans (12 muffins each) with olive oil cooking spray and set aside. Heat oven to 350 F.

In a large skillet, melt the butter over medium heat. Add the onion, garlic, celery, parsley and apple, and cook until the vegetables and apple are soft. Add to the stuffing and stir well.

Stir in the turkey gravy, cranberries, walnuts, apricots, raisins, sage, thyme, egg white and enough of the water to make the stuffing damp enough to stick together, but not soggy.

Using a 1/4-cup measuring cup, mold the stuffing into balls and place in the minimuffin pans. Bake 30 minutes, or until muffins are brown on top. Allow to cool slightly, then use the tip of a knife to loosen muffins from pan. Remove and serve hot.