Bread Stuffing

Holiday Bread Stuffing

1 T light stick margarine
1 large onion, chopped
2 leeks, chopped and cleaned
2 carrots, chopped
8 oz sliced white mushrooms
1/4 lb shitake mushrooms, stems removed and caps sliced
3 garlic cloves, minced
2 T chopped fresh sage, or 2 tsps dried
1/4 tsp salt
1/4 tsp black pepper
6 C fat free herb seasoned croutons
1 (14.5 oz can) lower sodium chicken broth

1--Melt the margarine in a large nonstick skillet over med high heat.  Add onion, leeks, and carrots; stirring occasionally until the carrots are crisp-tender, about 4-5 min.

2--Add mushrooms and cook, stirring occasionally, until softened, about 3 min more.  Add the garlic, sage, salt, and pepper; cook, stirring occasionally; about 6 to 7 more minutes.

3--Transfer to a bowl.  Add the croutons and broth, stirring just until the stuffing is evenly moistened.  Let cool completely.  Use to stuff the Stuffed Roast Turkey.

NI:  per serving (2/3 cup)  133 cals, 2 G fat, 24 gm carbs, 3 gm fiber, 6 gms protein  Points value 2

[margypops]

Going to do this one when I go on Vacation for Xmas , for the Turkey , any other ideas?

[margypops]

what Gravy with it?

[peekawho]

This gravy:

http://www.medhelp.org/posts/show/670174

[margypops]

sounds great I copied it down .

[prariegal]

Oh, peekawho, your bread stuffing, Stuffed Roast Turkey and Easy Pan Gravy sound super good.  Will save this for Christmas.  Should be a great pick-me-up to my tired recipe.