Sonya's Special Turkey Stuffing recipe

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Ingredients

½ cup fat free butter flavored granules
2 (14.25 ounce) cans fat-free, reduced-sodium chicken broth
1 ½ cups diced celery
1 large onion, chopped
1 ½ cups diced fresh mushrooms
8 ounces Italian-style dry bread crumbs
8 ounces dry bread crumbs
3 tablespoons salt-free herb and spice blend

Nutrition Info

105.2 calories
carbohydrate: 19.2 g
cholesterol: 0.2 mg
fat: 1.3 g
fiber: 1.6 g
protein: 3.9 g
saturatedFat: 0.3 g
servingSize: -
sodium: 380.3 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large skillet over medium heat, combine the fat free butter flavored granules and 1 cup chicken broth. Heat until boiling. Mix in the celery, onion and mushrooms. Slowly cook and stir 5 minutes, or until vegetables are soft.

  2. Place the Italian-style bread crumbs and regular bread crumbs in a large bowl. Blend in the chicken broth mixture. Pour in remaining chicken broth and salt-free herb and spice blend. Mix thoroughly.

  3. Stuff the Thanksgiving bird or bake in a cake pan at 350 degrees F (175 degrees C) for approximately 15 minutes.

Recipe Yield

10 cups

Recipe Note

Cooking low fat is important to me. I developed this stuffing recipe when my father had surgery and needed to go on a low fat diet. Chicken broth and fat free butter flavored granules provide traditional holiday flavor and keep the stuffing moist.

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