Cheesy Stuffing Cups
I got this recipe from a Kraft Magazine. So good!
- Preparing Time: 15 minutes
- Total Time: 25 minutes
- Served Person: 8
contains white meat
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 1 1/2 cups water
- 1/4 cup butter
- 1 egg lightly beaten
- 1 1/2 cups shredded cheddar cheese divided
- 3/4 cup celery ch
- 1 package stove top stuffing for chicken
- 1/3 cup dried cranberries
- 1/4 cup walnut pieces
- Carbohydrate 44.5079488659554 g
- Cholesterol 66.7720243674334 mg
- Fat 19.0261382452814 g
- Fiber 1.86072615729292 g
- Protein 14.9569790400268 g
- Saturated Fat 9.61519409299305 g
- Serving Size 1 1 Serving (147g)
- Sodium 1074.71376283757 mg
- Sugar 42.6472227086625 g
- Trans Fat 3.00466250948823 g
- Calories 406 calories
1. Preheat oven to 350 degrees. Melt butter in large skillet on medium heat. Add celery; cook and stir 5 minutes or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly. 2. Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese. 3. Bake 10 minutes or until stuffing cups are heated through and cheese is melted.
