Homemade Veggie Stuffing

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 153.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.2 mg
  • Sodium: 213.3 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 7.7 g
  • Protein: 6.0 g

View full nutritional breakdown of Homemade Veggie Stuffing calories by ingredient
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Number of Servings: 8


    *Bread, Nature's Own Double Fiber Wheat Whole Grain, 6 serving (remove)
    Onions, raw, 1 large (remove)
    Celery, raw, 2 cup, diced (remove)
    Granny smith apple - 1 med. apple, 2 serving (remove)
    Mushrooms, fresh, 1 cup, pieces or slices (remove)
    *cranraisins (1/3 cup), 2 serving (remove)
    Egg substitute, liquid (Egg Beaters), .5 cup (remove)
    *bouillon, chicken,granulated sodium free HERB-OX, 2 tbsp (remove)


Saute all veggies in pan with spray butter.
Toast bread for 12-15 minutes in a 350 degree oven
Turn oven up to 375
Cube bread and combine with veggies and chicken bouillon and water.
Mix any herbs or seasoning, fruit, and eggs. Pour on top of the mixture.
Place in 13x9 baking dish
Cover with foil and bake for 30 minutes
Uncover and cook for another 20 minutes

Number of Servings: 8

Recipe submitted by SparkPeople user ONLY1TAN.

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