Cranberry Sauce
November 7, 2012
Crustless Pumpkin Pie
November 7, 2012

Vegetable Herb Stuffing

 

INGREDIENTS:
· 3 large raw carrots, chopped
· 3 medium raw celery stalks, chopped
· 1 C. fresh mushrooms pieces or slices
· 1 medium onion, diced
· 1 T. olive oil
· 2 T. unsalted butter
· 1 tsp dry rosemary
· 1 tsp dry thyme
· 1/2 tsp garlic powder
· 1 tsp ground sage
· 2 C. Low sodium chicken broth
· 4 C. cubed wheat bread
 
PREPARATION
Heat oven to 350. Using a large saucepan, cook vegetables in olive oil and butter until soft. Add herbs and seasonings. Add broth. Heat through. Toast bread in single layer in 350 degree oven until browned. Toss warm bread with vegetable mixture and place in a greased casserole dish. Bake for 45 minutes total, stirring once halfway through.
 
Yield: 6 servings
Nutritional Information per serving
Calories: 285
Total Fat: 9 g, Saturated fat: 3.5 g
Carbohydrates: 39 g, Fiber: 7 g, Protein: 12 g
Sodium: 424 mg, Cholesterol: 10 mg