How to Make Low-Calorie Christmas Stuffing

Instructions

• 1

  Preheat your oven to 375 degrees Fahrenheit.
• 2

  Take a 12-cup non-stick muffin pan, coat it with cooking spray and set aside.
• 3

  Pour two teaspoons of canola oil in a large skillet and heat it over medium flame for one to two minutes.
• 4

  Add a finely chopped onion, celery stalks and other herbs to the hot oil and sauté for three to five minutes.
• 5

  Add peeled and coarsely chopped apple to the vegetables and sauté for two to three minutes or until the fruit and vegetables are crisp tender.
• 6

  Once you are satisfied with the tenderness of your vegetables and fruit, remove them from heat.
• 7

  Now take a large mixing bowl and place bread cubes (dried and toasted) in it.
• 8

  Also add one cup dried cranberries to the bowl and mix well.
• 9

  Stir in the sautéed vegetables and apples and toss to combine.
• 10

  Season the stuffing with a pinch of salt and freshly ground black pepper.
• 11

  Break one large egg in a separate bowl and add it to the bread and vegetables mixture.
• 12

  Also add fat-free chicken broth to the mixture and mix thoroughly to combine all the ingredients.
• 13

  Place a spoonful of this mixture into each muffin case in the prepared pan and place it in the oven preheated at 375 degrees Fahrenheit.
• 14

  Bake the stuffing for 18 to 20 minutes or until the top is crisp and golden.
• 15

  Remove from the oven and let sit for at least five minutes before carefully transferring the muffins to a wire rack to cool.
• 16

  Serve with cream or any other sauce or dip of your choice within 24 hours.