Cheesystuffingcups Recipes
CHEESY STUFFING CUPS
From a Kraft magazine, looks good for Thanksgiving. *Update* I did make these for Thanksgiving, and everyone loved how the stuffing was baked, and crunchy. I added some chopped white onions as well to sautee with the celery.
Provided by Kitty Kat Cook
Categories Thanksgiving
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Melt butter on large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to a boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
- 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.
- Bake 10 mins or until cups are heated through and cheese is melted.
Nutrition Facts : Calories 253.5, Fat 16.7, SaturatedFat 8.7, Cholesterol 64.8, Sodium 515.6, Carbohydrate 17.1, Fiber 1.1, Sugar 2.7, Protein 9.4
CHEESY STUFFING
Someone told me how to make this when I first moved out of home. It's a yummy way to dress up plain stuffing. I personally don't like to put the stuffing inside the chicken, so I bake it in balls,or bake it in a small casserole dish and slice it afterwards, but you can use it to actually stuff the bird if you want.
Provided by Sara 76
Categories Cheese
Time 30m
Yield 16 balls
Number Of Ingredients 6
Steps:
- Mix all ingredients together, and shape into 16 balls.
- Bake at 180C for 25 minutes.
Nutrition Facts : Calories 26.6, Fat 2.2, SaturatedFat 1.3, Cholesterol 18.8, Sodium 32, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 1.4
CHEESY STUFFING BITES
These are a fun twist on classic holiday stuffing with a surprise of melty cheddar cheese on the inside.
Provided by Probably This
Categories < 15 Mins
Time 10m
Yield 24 pieces, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Spray cooking spray into muffin tin and line each tin with parchment muffin cups.
- In large skillet, heat olive oil to high heat. Break up sausage in pan, then turn to medium heat just before fully cooked. Add the onion, garlic, and celery and cook all until sausage is done and onions are translucent.
- Add seasoning packet that came with Stuffing mix (or not, if you bought the kind that's pre-seasoned), and add the chicken broth. Let cook for 3 - 5 minutes until simmering, and add thyme and sage just before removing from heat.
- Spoon the mix into muffin tins, filling just 2/3 full. Add an even amount of cheddar atop each muffin, and then top it off with a small spoonful of stuffing. Bake for 25 - 30 minutes, until stuffing is set and cheese is melty.
Nutrition Facts : Calories 252.3, Fat 12, SaturatedFat 5.4, Cholesterol 54.7, Sodium 591.8, Carbohydrate 24.3, Fiber 4.5, Sugar 2, Protein 12
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