Makes 5 Servings
1 Cup = 1 Serving = 2 PointsPlus™
6 slices light bread (40-45 calories each with @2g fiber per slice)1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free egg substitute
1 TBSP light whipped butter or light buttery spread
2 cloves garlic, finely chopped
salt, pepper, rosemary, thyme to taste
For best results, leave bread uncovered at room temperature 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. Spray a medium baking dish with nonstick spray and place bread cubes evenly along the bottom of the dish.
In a medium pot combine broth, celery and onion. Cook for 8 minutes over medium heat.
Remove pot from heat, add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering the bread cubes. Mix gently with a fork. Bread cubes should be moist but not saturated (if necessary, add 1 - 2 TBSP water and then mix again).
Cover with foil and cook dish in the oven for 20 minutes.
Remove foil, fluff and rearrange stuffing. Return dish to oven (uncovered) and cook for an additional 15 minutes.