Festive Stuffing Bites

Ingredients

2 tbsp / 30 ml

butter

1

small onion, chopped

1

celery stalk, chopped

2 tsp / 10 ml

each chopped fresh sage and rosemary leaves

1/4 tsp / 1 ml

each salt and pepper

1/3 cup / 75 ml

chicken broth

1/4 cup / 50 ml

dried cranberries

4 cup / 1 L

small cubes of day old crusty bread

3/4 cup / 175 g

Naturegg Omega Plus cracked eggs or Egg Creations Fat Free Original, well shaken

Directions

1. Melt the butter in a large, nonstick skillet set over medium heat. Add the onion, celery, sage, rosemary, salt and pepper; sauté for 5 minutes or until fragrant and tender. Stir in the broth and cranberries; simmer for 2 to 3 minutes or until most of the fluid is absorbed. Cool slightly.

2. Meanwhile, preheat the oven to 350°F (180°C). Grease a 24-cup mini muffin pan well. Toss the cooled onion mixture with the bread and eggs until well combined. Divide the mixture between the mini muffin cups.

3. Bake for 20 to 23 minutes or until bites are golden and set. Cool for 10 minutes before removing from the pan. Serve warm.

Tips

1. Garnish bites with a twist of deli-roasted turkey and a dollop of cranberry sauce.

2. Bites can be made ahead and reserved in the refrigerator for 1 day. Rewarm on a baking sheet at 300°F (150°C) for 8 to 10 minutes.