Turkey Stuffing

By junerodgers

Ingredients

• 3 tablespoons reduced fat, trans-fat free margarine
• 1/2 large white onion, chopped
• 4 large carrots, peeled and grated
• 3 large celery stalks, trimmed and chopped
• 1 10-ounce package white button mushrooms, stalks trimmed, chopped
• 1/4 cup chopped parsley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 bags whole grain seasoned croutons, about 10 ounces
• 3 cups, fat-free, reduced sodium chicken broth

Preparation

Step 1

Heat a large skillet over medium heat. Add the margarine. When the margarine has melted, add the vegetables, parsley, salt and pepper. Cook 10-15 minutes, stirring occasionally. Cook until the onion and celery have softened and become translucent. Do not brown.

Preheat the oven to 375 F. In a large bowl, mix the croutons with the chicken broth (Note that the croutons will soak up most of the broth).

When the vegetables are soft, mix with the croutons. Transfer the mixture to a 9×12 baking dish and cover with foil. Bake for 25-30 minutes or until the liquid is absorbed, but the stuffing is still moist. Serve immediately.