Mushroom Sage Stuffing (Diabetic)


1/4 cup (1/2 stick) blended butter and oil baking sticks
2 cups sliced shiitake mushroom caps
1 onion, chopped
1 stalk celery, chopped
6 cups French or sourdough bread cubes, toasted
2 teaspoons minced fresh sage
1 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup low-sodium chicken broth


Preheat oven to 325°F. Spray shallow 2-quart casserole with nonstick cooking spray.
Melt butter in large saucepan or Dutch oven over medium-high heat. Add mushrooms, onion, and celery; cook and stir 5 minutes or until tender. Stir in bread cubes, sage, orange peel, salt, and pepper. Slowly stir in broth. Pour into prepared casserole.
Bake 30 minutes or until stuffing is heated through and lightly browned.
Yield: 8 servings.

Helpful Hints:

Nutrition Facts Per Serving:
 Calories:  180
Carbohydrates:  26 g
Protein:  6 g
Fat:  6 g
Saturated Fat:  3 g
Cholesterol:  0 mg
Sodium:  470 mg
Fiber:  2 g
Exchanges per serving:

 1 1/2 Bread/Starch, 1 Fat.

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