Thanksgiving wouldn't be the same without stuffing. But, as you know, butter-soaked bread cubes (aka stuffing) aren't exactly low in calories. And NO ONE (luckily, that includes you) should be stuffing-less on Turkey Day. Good news. HG has been busy in the kitchen, whipping up her version of old-fashioned bread stuffing. And it's not only insanely delicious, it's scary-low in calories and fat, too. WOW! OK, enough of our yapping -- here's the recipe...
6 slices Wonder Light Bread, any variety (or another light bread)**
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free broth, chicken or vegetable; room temperature
1/4 cup Egg Beaters, Original
1 tbsp. LAND O LAKES Whipped Light Butter
2 cloves garlic; finely chopped
salt, pepper, rosemary, thyme
For best results, leave bread uncovered for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread. Preheat oven to 350 degrees. Cut bread into 1/2-inch cubes. 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. 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. 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. Serves 5.