Thanksgiving Stuffing (Low Fat)


1 pound whole wheat bread, cubed
1 pound mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5 to 10 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons dried thyme
black pepper
1/2 cup white wine
veggie broth or broth made from chicked flavor veggie broth mix
1 equivilent of non fat egg stuff, or not if you are vegan
salt if you need it


sautee all the veggies in white wine, I do it in batches, too much for
my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies
are tender but not limp and mushies have let go of their juice.
Mix veggies with bread cubes. Add egg and enough broth to make it all
quite moist but not soupy, you know, just right.
Bake uncovered at 325 degrees F about 30 minutes, uncover and bake 15
minutes more.
Serve with mushroom gravy.

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