Name: Sonya's Special Turkey Stuffing recipe
Ingredients: ½ cup fat free butter flavored granules;2 (14.25 ounce) cans fat-free, reduced-sodium chicken broth;1 ½ cups diced celery;1 large onion, chopped;1 ½ cups diced fresh mushrooms;8 ounces Italian-style dry bread crumbs;8 ounces dry bread crumbs;3 tablespoons salt-free herb and spice blend

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Ingredients

½ cup fat free butter flavored granules 2 (14.25 ounce) cans fat-free, reduced-sodium chicken broth 1 ½ cups diced celery 1 large onion, chopped 1 ½ cups diced fresh mushrooms 8 ounces Italian-style dry bread crumbs 8 ounces dry bread crumbs 3 tablespoons salt-free herb and spice blend

Nutrition Info

105.2 calories carbohydrate: 19.2 g cholesterol: 0.2 mg fat: 1.3 g fiber: 1.6 g protein: 3.9 g saturatedFat: 0.3 g servingSize: - sodium: 380.3 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Directions

In a large skillet over medium heat, combine the fat free butter flavored granules and 1 cup chicken broth. Heat until boiling. Mix in the celery, onion and mushrooms. Slowly cook and stir 5 minutes, or until vegetables are soft.
Place the Italian-style bread crumbs and regular bread crumbs in a large bowl. Blend in the chicken broth mixture. Pour in remaining chicken broth and salt-free herb and spice blend. Mix thoroughly.
Stuff the Thanksgiving bird or bake in a cake pan at 350 degrees F (175 degrees C) for approximately 15 minutes.

Recipe Yield

10 cups

Recipe Note

Cooking low fat is important to me. I developed this stuffing recipe when my father had surgery and needed to go on a low fat diet. Chicken broth and fat free butter flavored granules provide traditional holiday flavor and keep the stuffing moist.

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