Savory Whole Wheat, Portabello, Hazelnut stuffing

10 slices whole wheat bread
3 cups chopped celery
12 oz chopped portabello mushrooms
1 cup chopped hazelnuts
5 baby carrots
2 large eggs
4 cups fat free chicken broth
1/4 cup roasted garlic

Preheat oven to 350. Lightly toast the bread, then the hazelnuts (about 10 minutes - check after 6 though so as not to burn)

Chop celery, bring to a boil in the chicken broth with poultry seasoning (or whatever seasoning you prefer for stuffing). Finely chop carrots and add to the mix. Simmer until the vegetables are tender. Put aside. Cook Portabello mushrooms, add to mix.

Crack eggs and whisk in a bowl. Temper by adding a tablespoon of the hot liquid mixture to the eggs - stir. Once tempered, add eggs to the broth mixture.

In a 13 x 9 baking dish, tear the bread into pieces and put in the pan, pour the liquid mixture over and add the roasted garlic, mix well.

Bake for 30 minutes. Cool - cut 5 rows and 3 colums to make 15 pieces.

1 serving = 1 piece





Number of Servings: 15

Recipe submitted by SparkPeople user NICA717.