Mushroom, Celery and Onion Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c white onion, chopped1/2 c celery, chopped1 c (4 oz) fresh sliced mushrooms5 slices Captain John Derst's 100% Whole Wheat bread1 egg1 egg white1 c College Inn Chicken Broth, 99% Fat Free2 tsp minced garlic1-1/2 tsp ground sage2 - 3 dashes coarse black pepper
Heat skillet, spray with EVOO (Extra Virgin Olive Oil) non-stick spray, saute onion, celery & mushrooms 3-5 minutes. Let cool.
Spray baking dish with EVOO non-stick spray.
Place bread in pan - spray with light coat EVOO. Sprinkle sage and pepper over bread.
Beat together egg and egg white, pour over bread.
Place cooled veggies on top, mash with potato masher slightly.
Bake 375* oven about 25 minutes, stir 1/2 way through.
Serving size about 1/2 - 3/4 cup.
Pour chicken broth over bread.
Number of Servings: 6
Recipe submitted by SparkPeople user MRSHONEYC.
Spray baking dish with EVOO non-stick spray.
Place bread in pan - spray with light coat EVOO. Sprinkle sage and pepper over bread.
Beat together egg and egg white, pour over bread.
Place cooled veggies on top, mash with potato masher slightly.
Bake 375* oven about 25 minutes, stir 1/2 way through.
Serving size about 1/2 - 3/4 cup.
Pour chicken broth over bread.
Number of Servings: 6
Recipe submitted by SparkPeople user MRSHONEYC.
Nutritional Info Amount Per Serving
- Calories: 89.6
- Total Fat: 1.8 g
- Cholesterol: 31.2 mg
- Sodium: 266.1 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.3 g
- Protein: 5.5 g