RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4284
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| Recipe Name: |
Pumpkin-Zucchini Muffin Stuffin' - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$0.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
An ice cream scoop is an easy way to portion out stuffing on dinner plates.
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Ingredients:
1 to taste salt and pepper
0.5 Cup sunflower seeds
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Directions:
Preheat oven to 450 degrees.
Heat a large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, onion and zucchini. Season the vegetables liberally with salt and pepper.
Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top. |
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| Nutrition per Serving: |
| Calories: |
179 |
Total Carbs: |
42.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.8 |
Fat: |
9.8 |
Protein: |
2.92 |
| Fiber: |
3.41 |
Sodium: |
125.88 |
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