Updated: Nov 17th, 2009 - 07:45:52
Yield: 12 servings
2 tablespoons reduced-fat margarine or light butter
1 1/2 cups chopped onion
1 1/2 cups chopped celery (include some leaves)
5 cups packaged dried herb-seasoned bread stuffing mix (about 10 ounces)
1 1/2 cups low-sodium chicken broth
10 3/4-ounce can condensed reduced-fat and sodium cream of mushroom soup, undiluted
1. Preheat the oven to 325 degrees F.
2. Place the margarine or butter, onion, and celery in a 4-quart pot
and place over medium hat. Cover and cook, stirring occasionally, for
about 8 minutes or until the vegetables are soft. Add a little
water if the pot becomes too dry, but only enough to prevent scorching.
3. Add the broth and condensed soup to the pot and bring to a boil.
Reduce the heat to low and add the stuffing to pot while tossing
gently, until the stuffing is moistened throughout. Add a little more
broth if the mixture seems too dry.
4. Coat a 3-quart casserole dish with cooking spray, and spoon the
stuffing lightly into the dish. Cover the dish with aluminum foil, and
bake for 15 minutes. Remove the dish from the oven, and let sit covered
for 5 minutes before serving.
Nutritional Facts (per 2/3-cup serving)
Carbohydrates: 23 g
Fiber: 2.3 g
Fat: 2.1 g
Sat. Fat: 0.4 g
Cholesterol: 2 mg
Protein: 4 g
Sodium: 475 mg
Calcium: 55 mg
Diabetic exchanges: 1 1/2 carbohydrate
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