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Triple-Cheddar Stuffing Cups
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Triple-Cheddar Stuffing Cups

40 Min(s)
30 Min(s) Prep
10 Min(s) Cook
Shredded triple Cheddar cheese, dried cranberries and chopped walnuts make these stuffing cups a great side dish for a festive dinner.
What You Need
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8 servings
Original recipe yields 8 servings
1/4 cup butter
3/4 cup chopped celery
1-1/2 cups water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/3 cup dried cranberries
1/4 cup coarsely chopped PLANTERS Walnuts
1 tsp. orange zest
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 egg, beaten
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Let's Make It
1
Heat oven to 350ºF.
2
Melt butter in large skillet on medium heat. Add celery; cook and stir 5 min. or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, berries, nuts and zest. Add 1 cup cheese and egg; mix lightly.
3
Spoon into 8 muffin cups sprayed with cooking spray, mounding mixture as necessary to fit in cups. Sprinkle with remaining cheese.
4
Bake 10 min. or until stuffing cups are heated through and cheese is melted.
Kitchen Tips
Tip 1
Size Wise
Perfect to serve during the holidays, this delicious side has built-in portion control.
Tip 2
Variation
Don't have a muffin pan? Spoon stuffing mixture into 8 muffin pan liners instead. Place on baking sheet and bake as directed.
Tip 3
Special Extra
Prepare as directed, adding 1 cup sliced fresh mushrooms along with the celery.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 510mg
22%
Total Carbohydrates 22g
8%
Dietary Fibers 2g
7%
Sugars 5g
10%
Protein 8g
16%
Vitamin A
15%
Vitamin C
0%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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