Traditional dressing/stuffing uses lots of butter. This healthier version is packed with flavor but leaves out most of the fat.
Prep Time: 0 hour, 30 minutes
Cook Time: 0 hour, 45 minutes
Ingredients:
- 1 pound whole grain bread, cubed
- 1 pound mushrooms, sliced
- 1 large onion, sliced
- 1 head celery, sliced
- 5-10 cloves garlic, minced
- 1 teaspoon dried sage
- 2 teaspoons dried thyme
- Black pepper to taste
- 1/2 cup white wine
- Non-fat chicken broth or vegetable broth
- 1 egg or egg substitute
- Salt to taste
Preparation:
1. Saute mushrooms, onion, celery, and garlic in the white wine.
2. Add the sage, thyme, pepper to the vegetables as you cook.
3. Cook until tender - don't overcook the mushrooms.
4. In a large bowl, mix the cooked vegetables with the bread cubes.
5. Add the egg and broth until it is moist.
6. Use to stuff poultry or cook separately.
7. To cook separately: Bake covered for 30 minutes at 350F, uncover and bake 15 minutes more.
