These Stuffing Cups are perfect for an appetizer or a side dish!
They’re also great for leftover stuffing. I used a Pillsbury crescent dough sheet and cut it into small squares. You can’t go wrong with carbs on carbs. 🙂
I topped all of the Stuffing Cups with either gravy or cranberry sauce. I like that some of them are a little sweet and some are more savory.
Start by gathering your ingredients:
- Pillsbury crescent sheet
- Cooked stuffing (I used a half box of Stove Top stuffing. I did not make it with butter.)
- Cranberry sauce
To begin I made the stuffing. It only takes about 5 minutes then I let it cool to room temperature.
I bought a packet of McCormick chicken gravy, it’s really easy to make. Just mix the gravy with 1 cup of cold water and cook over medium heat until it starts to boil and thicken.
The Pillsbury crescent sheet is easy to work with. Simply sprinkle some flour on your work surface and unroll the dough.
Use a rolling pin to roll out the dough then cut into 24 squares.
Spray a mini muffin tin with nonstick cooking spray. Place the dough squares into the muffin tins and fill the cup with stuffing.
Continue until all 24 are filled.
Place them in a preheated oven for 12-15 minutes. You want the dough to be nice and golden.
Remove them from the oven and place on a wire rack to cool.
Then you can add the gravy and cranberry sauce. I did 12 with gravy and 12 with cranberry sauce.
Cranberry sauce is somewhat high in points so I just did a small amount on each Stuffing Cup.
These are 2 points each for my WW Personal Points. Click here to view your WW Personal Points and track it on your app.
I calculated this recipe with the exact ingredients I used. If you use something different you will want to check the points.
Click here to view your WW Personal Points and track it on your app.
- 1 Pillsbury crescent roll dough
- 1 box Stove Top chicken stuffing (I only used half of the box)
- 1 packet McCormick chicken gravy (You won't use all of the gravy)
- Cranberry sauce (about 2 tablespoons)
Preheat oven to 350 degrees F.
Make the stuffing according to the directions on the box, but leave the butter out. Let the stuffing cool.
Sprinkle flour on your work surface and unroll the crescent dough. Use a rolling pin to roll the dough out. Cut into 24 squares – they will be about 1 1/2" x 1 1/2".
Spray a mini muffin pan with nonstick cooking spray. Put the squares into the tins and fill with stuffing.
Bake 12-15 minutes, until the dough is golden. Let the stuffing cups cool slightly.
Make gravy according to the directions on the packet.
Top each stuffing cup with either gravy or cranberry sauce.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!