Turkey Stuffing/Breading

*Sara Lee Whole Grain White Bread (2 slices), 13 serving
Celery, raw, 2.5 cup, diced
*Green Onion - Raw, chopped, 2 cup
Egg substitute, liquid (Egg Beaters), 1.25 cup
Poultry seasoning, 2 tbsp
Pepper, black, 1 tbsp
Mrs. Dash (R) Garlic & Herb Seasoning Blend, 1 tsp
Rosemary, dried, .5 tbsp
*Margerine - Smart Balance Light, 8 tbsp
*8th Continent Light Original Soy Milk, 8 oz
*Nu-Salt (salt substitute) 1 tsp = 1 gram, 6 gram(s)
Swanson Chicken Broth, .5 cup

Tear bread into small pieces, pour in 1 cup soy milk, add liquid eggs and stir to moisten, add spices and stir again. Have husband chop celery and onions into 1/2 inch peices. Saute celery in margarine until opaque, then add onions and continue cooking until onions are clear. Pour into bread mixture and stir until evenly distributed. Stuff poultry cavity and sew shut, add to neck opening and push under the skin over the breast and sew shut with white button thread. Leftover stuffing is put into casserole dish, topped with Swanson chicken broth and baked for 60-90 minutes. Or you can make it all in a casserole. Makes 12 1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user JEHILDE.