Serves: 12
Total Calories: 191

6 cups cornbread stuffing mix
1 cup cooked brown rice
1 cup melted butter or margarine
1 cup cashew nuts
1/2 cup diced celery
2 teaspoons chopped green onions
1 1/4 cups water or broth
12 whole cashew nuts for garnish

1. Preheat the oven to 350°F. Liberally grease 12 muffin cups to the rims and set aside.

2. Combine the stuffing mix, rice, and butter or margarine in a large bowl. Stir in the cashew pieces, celery, and green onion. Then gradually stir in the water or broth, adding more if necessary to make the mixture hold together, but not so much that the mixture becomes soggy.

3. Spoon the batter into the muffin cups, dividing it evenly among the cups, and top each with a whole cashew. Bake uncovered for 20 to 25 minutes, or until lightly browned.

4. Allow the muffins to rest in the cups for 5 minutes. Then run a knife around the rims to loosen the muffins, unmold, and serve.

Nutritional Facts:

Serves: 12
Total Calories: 191
Calories from Fat: 139

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Fig and Orange Stuffing Loaf
Savory Cranberry Stuffing Loaf
Stuffins
Apple, Fig, and Nut Stuffing Muffins
Bacon and Apricot Stuffing Muffins
Brown Rice and Cashew Stuffing Muffins
Pumpkin Stuffing Balls
Pineapple Stuffing Balls
Grapefruit and Walnut Stuffing Balls wih Citrus-Mint Sauce
Parmesan and Spinach Stuffing Balls
Broccoli and Cheddar Stuffing Croquettes
Stuffing Souffles
Neapolitan Stuffing "Sandwiches"
Creamed Corn Fritters