Clean Stuffing Muffins

STUFFING MUFFINS

Clean eating doesn't have to take a back seat to traditional Thanksgiving recipes. One change you can make in your holiday cooking is to ditch the prepackaged stuffing mix. Every package of stuffing mix I picked up at the grocery store, had High Fructose Corn Syrup. Pepperidge farm to Stove top.. These companies have some explaining to do!!! Remember that HFCS makes it hard to know when you're full so you eat more food! If you are in charge of the stuffing, try this recipe for stuffng mix You can choose clean,grainy breads or at the very least, interesting breads like marbled one. I like this recipe because you can prepare the 'stuffing mix' up to 3 months a head of time. "Herbed stuffing Mix": ( this works well as croutons also) 30 slices firm-textured bread cut into 1/2 -inch cubes,1/3 cup cooking oil,3 Tbs. instant minced onion,3 Tbs. parsley flakes, 2 tsp. garlic salt,3/4 tsp. ground sage and 1/2 tsp. seasoned pepper or seasoning salt. Preheat oven to 300 degrees F. Put bread cubes in two 13"X9"baking pans. Toast cubes for 45 minutes, stirring occationally. Remove from oven and cool slightly. Stir in remaining ingredients.Lightly toss to coat thoroughly.Cool. Store in an airtight container, in a cool dry place.Use within 3 to 4 months.---Makes about 12 cups. Use as needed. Another idea is to take your stuffing mix and make it in muffin tins to keep your serving size in check. Rachel Ray has a yummy Apple Onion Stuffed Muffins recipe. If you like, you can replace the chicken stock for vegetable broth and have a clean, veg version of this deliciousness.