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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Yummy, light, holiday stuffing. Ingredients:
6 slices light bread |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped mushroom |
1 cup fat-free chicken broth, chicken, room temperature |
1/4 cup egg beaters egg substitute, original |
1 tablespoon light butter |
2 garlic cloves, finely chopped |
salt |
pepper |
rosemary |
thyme |
Directions:
1. For best results, leave bread uncovered for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.
2. Preheat oven to 350°.
3. Cut bread into 1/2-inch cubes.
4. In a medium-sized pot, combine broth, celery and onion. Cook for 8 minutes at medium heat. Remove from heat and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme.
5. Spray a medium-sized baking dish with nonstick spray, and place bread cubes in it. Once veggie-broth mixture has cooled slightly, add Egg Beaters and butter. Pour mixture evenly on top of bread. Mix gently with a fork. Bread cubes should be moist, but not saturated. If necessary, add 1-2 tablespoons of water.
6. Cover with foil and cook for 20 minutes. Remove foil and fluff/ rearrange stuffing. Return to oven (uncovered) for 10 - 15 minutes, or until top is golden brown.
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