INGREDIENTS

2 1/2 cups low fat, low sodium chicken broth
3 onions, diced
6 cups diced whole-grain bread
1 tablespoon paprika
1/4 cup egg substitute
salt and pepper to taste

DIRECTIONS
In a skillet over medium-high heat, heat 1/2 cup of the chicken broth.
Add the onions and cook for 10 minutes until onions have softened.
In a bowl, combine the cooked onions, remaining broth, bread, paprika,
egg substitute and salt and pepper. Mix well.
Place mixture inside the cavity of a turkey or place it in a casserole
dish.
If stuffing is to be baked separately from the turkey, place stuffing
in a
preheated 350-degree oven and bake for 45 minutes.
Variations include - Herb Stuffing: Add 1 tablespoon mixed chopped
sage, rosemary,
and parsley. Fruit Stuffing: Add 1/2 cup diced tart apples, washed
cranberries, or
diced pears. Sweet Stuffing: Add 1 teaspoon allspice, cinnamon,
nutmeg, or ginger.
Mushroom Stuffing: Add 1 cup sliced mushrooms (white or wild).
Saute with the onions. Cook until mushrooms are soft. Chestnut
Stuffing:
Add 1 cup roasted chestnuts, peeled (chestnuts are low in fat). To
save time,
use a jar of water-packed chestnuts (some grocers stock these around
the holidays)
instead of roasting the chestnuts. Dried Fruit Stuffing: Add 1 cup
diced dried
apricots, apples, figs, cranberries, or cherries. Corn Bread Stuffing:
Replace 3 cups of the whole-grain bread with 3 cups cornbread.


Connie Perry
Embroidery Designs 10.00 for 1,000
http://www.dollarstitch.com/cds.html

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