Baking stuffing on its own is an easy way to cut some fat out of this beloved side dish. Ice cream scoops make these stuffing servings as adorable as they are delicious. This recipe comes to us from Donna of Apron Strings.
Serves 12
- canola oil spray
- 4 cups dry bread cubes
- 1 cup vegetable broth
- 1 tablespoon butter
- 1/2 onion, diced
- 1 stalk celery, diced
- 3 sage leaves, minced
- 2 sprigs thyme
- 2 tablespoons diced parsley
- 1/2 cup diced craisins
- 1/2 cup diced pecans
- 1 large egg
Preheat an oven to 400 degrees. Prepare an ice cream scoop with a light layer of the canola oil spray.
Toss the bread cubes with the vegetable broth and set aside in a large mixing bowl.
Melt the butter in a skillet over medium-high heat. Add the onion and celery to the skillet and cook, stirring intermittently, for 4-6 minutes, or until softened. Transfer to the mixing bowl.
Add the sage, thyme, parsley, craisins, pecans and egg to the mixing bowl and mix well, taking care to ensure the ingredients are evenly distributed. Use the prepared ice cream scoop to distribute portions of stuffing onto a baking pan.
Transfer the stuffing scoops to the oven. Bake for about 20 minutes, or until lightly browned.
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