A Simple and Tasty Stuffing Made Skinny
Ingredients
- ½ cup reduced-fat butter
- 1 cup onions, chopped
- 1 cup mushrooms, sliced
- 1 cup leeks, sliced (~ 1 leek, white and light green part only)
- 1 cup celery, sliced
- 1 (10 oz) box Mrs. Cubbison’s Cube Stuffing, Herb Seasoned
- 1 (14 oz) can reduced-sodium chicken broth
- ¼ cup dried cranberries
- ¼ teaspoon dried sage
- ½ teaspoon fresh ground pepper
Instructions
- Preheat oven at 350 degrees. Coat a casserole dish (about 11 x 8, a 3-quart rectangle dish) with cooking spray.
- In a large pan melt the reduced-fat butter. Add the onions, mushrooms, leeks, celery, and sauté the vegetables until soft and transparent.
- In a large bowl, add the cubed stuffing, vegetables, chicken broth, cranberries, sage, and pepper. Mix well.
- Spread stuffing into a casserole dish.
- Cover and bake for 35-40 minutes until piping hot.
Nutrition
Serving: 1sliceCalories: 186kcalCarbohydrates: 28gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 5mgSodium: 522mgFiber: 1gSugar: 6gBlue Smart Points: 6Green Smart Points: 6Plus Points: 5