Instructions

1. 1

   Allow the bread to sit out overnight to become stale. If using fresh bread, preheat your oven to 250°F. Spread the bread cubes across two baking sheets and bake for approximately 30 minutes, stirring halfway through, until the cubes are thoroughly dried out and firm to the touch.

2. 2

   Raise the oven temperature to 375°F. Lightly coat a non-stick muffin tin with cooking spray.

3. 3

   In a large non-stick skillet heated over medium flame, cook the Pancetta until it turns golden brown and the fat has rendered, which should take about 2 to 3 minutes.

4. 4

   Once the Pancetta is cooked, add in the butter. After it has melted, toss in the shallots, celery, parsley, sage, Bell’s seasoning, and salt. Sauté on medium-low heat until the vegetables become tender, roughly 8 to 10 minutes.

5. 5

   Take the skillet off the heat and allow the mixture to cool for a few minutes.

6. 6

   In a separate medium bowl, whisk together the chicken broth and the egg.

7. 7

   In a large bowl, combine the dried bread cubes with the sautéed vegetable mixture, ensuring they are well mixed.

8. 8

   Pour the chicken broth and egg mixture over the bread and vegetables, mixing thoroughly. If the stuffing appears too dry, add a splash more broth or water until the desired texture is achieved. Let the mixture rest for 10 minutes.

9. 9

   Spoon the stuffing mixture into the prepared muffin tin. (If you plan to prepare these in advance, cover the tin with foil and store it in the refrigerator).

10. 10

    If you’re baking these alongside a turkey, drizzle some of the pan drippings from the cooked turkey over the stuffing. Bake uncovered for 25 minutes, or until the tops are beautifully golden brown.

Nutrition Information

Notes & Tips

• This was 3 points on the blue, purple and green MyWW plan.