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Mushroom & Herb Stuffing
By Sandra Woodruff
May 9, 2005, 21:48
Yield: 12 servings
2 1/2 cups chopped fresh mushrooms
1 1/4 cups chopped onion
1 1/4 cups chopped celery (include the leaves)
2 1/2 cups no-added-salt chicken broth
5 cups dried herb-seasoned bread stuffing mix (about 10 ounces)
1. Preheat the oven to 325 degrees F.
2. Coat a 4-quart pot with cooking spray and add the mushrooms, onion,
and celery. Cover and cook over medium heat for about 8 minutes,
stirring occasionally, until the vegetables are soft. Add a little
water or broth if the pot becomes too dry, but only enough to prevent
scorching.
3. Add the broth to the vegetable mixture, bring to a boil, and then
reduce the heat to low. Add the stuffing to the 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)
Calories: 107
Carbohydrates: 20 g
Fiber: 2.2 g
Fat: 0.8 g
Sat. Fat: 0 g
Cholesterol: 0 mg
Protein: 4.3 g
Sodium: 376 mg
Calcium: 34 mg
Diabetic exchanges: 1 starch
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