Stuffing is another staple of a Thanksgiving meal. But many of us do not roast a turkey with the stuffing inside which can make our stuffing a bit bland. This recipe incorporates dried fruits and nuts to give it an interesting flavor! Instead of serving in a casserole, consider baking in a muffin pan for individual servings!
I used crushed Ritz Whole-Wheat crackers instead of breadcrumbs or seasoned croutons. The texture is finer and stuffing muffins are moist! You could substitute seasoned croutons for a chunkier stuffing and I am sure it will be great!
2 cups diced celery
1/2 cup chopped sweet onions
1/3 cup butter
1 Medium Apple, peeled and diced
3 Sleeves Ritz Whole-Wheat Crackers
Crush your Ritz crackers in a sealed bag with a tenderizing mallet or similar weighted tool.
1/2 cup dried apricots, roughly chopped
1/2 cup Cranberries, roughly chopped
1 to 1 1 /2 cup chicken broth
1/2 cup Egg Beaters
1/4 cup chopped Pecans or Walnuts
1 tsp. salt
1/8 tsp. pepper
In a skillet, melt the butter then saute the celery, onion, and apples until soft. Turn off the heat.
Either add the remaining ingredients into the skillet or mix all ingredients together in a large bowl. Spray a 12-muffin pan with non-stick spray. Evenly distribute the mixture. Consider adding a few cranberries or apricots on top. You could also make this in a casserole pan.
Bake in a 375 degrees F oven for 20 – 30 minutes or until golden brown. If you like the topping crunchier leave it in the oven for a few more minutes. If you want them moister then reduce the time.