Bread Stuffing - Ww Points = 2 |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This recipe comes from my Weight Watchers Magazine, November/December 2008. Just in time for the Holidays. 2/3 cup serving = 2 points. Ingredients:
1 tablespoon light butter, stick kind |
1 large onion, chopped |
2 leeks, cleaned, chopped |
2 carrots, chopped |
1 (8 ounce) package white mushrooms, sliced |
1/4 lb shiitake mushroom, stems removed, caps sliced |
3 garlic cloves, minced |
2 tablespoons sage, chopped, fresh (or 2 tsp dried) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
6 cups fat-free seasoned croutons |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
Directions:
1. Melt the butter in a large nonstick skillet over medium-high heat. Add the onion, leeks and carrots; cook, stirring occasionally, until the carrots are crisp-tender, 4-5 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, sage, salt and pepper; cook, stirring occasionally, until the vegetables are golden, 6-7 minutes.
2. Transfer to a bowl. Add the croutons and broth, stirring just until the stuffing is evenly moistened. Let cool completely. Use to stuff the Stuffed Roast Turkey (recipe posted separately).
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