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Old 02-19-2010, 06:32 AM
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Whole Wheat Vegetable Stuffing

1 cup chicken broth, canned low sodium
1 onion, chopped
3 stalks celery, chopped
2 carrots, shredded
8 oz mushrooms, sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 1/2 tsp dried savory OR 1 1/2 tsp thyme
1 tsp dried sage
1 tsp salt (I leave this out)
1/4 tsp pepper
8 cups day old wheat bread cubes (10- 12 slices)

In large skillet bring broth, onion, celery, carrots and mushrooms to simmer over medium heat. Reduce heat to low, cover, and simmer about 6 minutes till vegetables soften. Transfer vegetables to a large bowl and stir in parsley, dill, savory, sage, and pepper. Add bread cubes and toss well. Use the stuffing for turkey, chicken or fish. I like to bake mine in a casserole sprayed with non stick cooking spray about 30 minutes at 350 degrees. 12 servings


Per serving

100 calories
2 g fat
1 g saturates fat
0 mg cholesterol
515 mg sodium
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