Carrot-Mushroom Stuffing - 12 -- e-w
Source of Recipe
Better Homes & Gardens Diabetic Living
Carrot-Mushroom Stuffing - 12 -- e-w
Serves: 12
6 c. sliced fresh ****ake and/or button mushrooms
2 T. olive oil
1/4 c. sliced green onion
1 T. reduced-sodium soy sauce
1/2 tsp. dried oregano, crushed
1/2 tsp. rosemary, crushed
1/4 tsp black pepper
6 c. dry whole grain bread cubes
3 c. coarsely shredded carrot
1 to 1-1/4 c. reduced-sodium chicken � or � vegetable broth
Preheat oven to 325�. In a large skillet, cook mushrooms in hot oil over medium heat for 5-8 minutes or just until tender; stirring occasionally and adding green onion during the last 1 minute of cooking. Remove from heat. Stir in the next 4 ingredients.
In an extra-large bowl, combine mushroom mixture, bread cubes and carrot. Drizzle with enough broth to moisten, tossing gently to combine.
Spoon stuffing into 2 to 2-1/2 qt. baking dish. Cover and bake for 45 to 55 minutes or until heated through.
One serving equals: 130 calories�3 gm fat (1 gm saturated)�0 mg cholesterol�255 mg sodium�24 gm carbohydrate�4 gm fiber� 4 gm protein ++++ Exchanges: 1 starch�1/2 vegetable ++++ WWP:2
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