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Forgotten Holiday Stuffing

Thursday, January 01, 2004
Categories:
American/Appetizers-Side Dish
Yield:
16 servings, 1/2 cup each
Ingredients:
Olive oil cooking spray
2 C. chopped onion
1 1/2 C. chopped white mushrooms
2 C. chopped celery
1/2 C. chopped fresh parsley
2 tsp. minced garlic
13 slices day old bread, cut into 1-inch cubes
2 boxes (8.5 oz. each) cornbread mix, prepared according to package directions using egg substitute and fat-free milk, cooled and crumbled
1 1/2 tsp. salt
1 tsp. poultry seasoning
1 tsp. dried thyme
1 tsp. ground sage
1/2 tsp. ground black pepper
1/2 C. egg substitute
2 C. fat-free chicken broth
Directions:
Spray a large skillet with olive oil cooking spray. Sauté onions, mushrooms, celery, parsley and garlic over medium-high heat approximately 7 minutes or until onion is clear. In a large mixing bowl, toss next 7 ingredients (bread, cornbread, salt, poultry seasoning, thyme, sage and pepper). Stir in sautéed vegetables. In a small bowl, combine egg substitute and broth. Add to bread mixture and toss well. Place in a crock-pot and cook on high 2-3 hours, stirring occasionally.
Nutrition Facts:
143 calories, 25g carbohydrate, 5g protein, 2.5g fat, 0.8g saturated fat, 1mg cholesterol, 1.7g dietary fiber, 570mg sodium

Source:
Adapted recipe by Amber Carson
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