The wonderful flavors of the mushrooms make a stuffing you'll be proud to serve. And everyone will appreciate that it's not loaded with fat and cholesterol.
Ingredients
For 10 1-cup servings, you will need:
| 1-pound loaf unsliced sourdough bread, cut or torn into 1-inch cubes |
| 2 tablespoons vegetable oil |
| 2 cups chopped celery (with leaves) |
| 8 ounces assorted wild mushrooms (such as shiitake or cremini), sliced |
| 8 ounces white mushrooms, sliced |
| 1/2 cup chopped flat-leaf Italian parsley |
| 1 cup egg substitute |
| 1 cup reduced-sodium chicken broth |
| 1-1/2 teaspoons dried thyme |
| 1/2 teaspoon salt |
| 1/2 teaspoon ground nutmeg |
Directions
In a 15 x 10 x 2 baking pan, arrange bread cubes in an even layer. Set aside for several hours to dry, tossing occasionally.
Preheat oven to 325º F.
In a large nonstick skillet, heat vegetable oil for 1 minute over medium heat. Add celery and cook for 2 minutes, stirring occasionally. Add mushrooms and cook 3 to 5 minutes more, or until mushrooms are soft and celery is tender. Stir in parsley; cook 1 minute more. Set aside to cool.
In a large mixing bowl, combine the reserved bread and mushroom mixture (with any accumulated juices) by tossing together. Add egg substitute, broth, thyme, salt, and nutmeg. Stir thoroughly to blend. Add additional broth or water if you prefer a more moist stuffing.
Spray the roasting pan with nonstick cooking spray. Spoon in the stuffing and smooth to make an even layer. Cover with aluminum foil and bake at 325º F for 25 minutes. Remove foil and bake 15 minutes longer, or until top is crisp.
Developed by Pat Baird, M.A., R.D.
