WW Points: 6
2 onions — chopped
4 celery stalks — chopped
3 tablespoons snipped fresh parsley
1 teaspoon poultry seasoning
1/4 teaspoon pepper
2 tablespoons light margarine
3 cups canned peeled chestnuts — drained, and
6 cups bread cubes
1/2 cup saltine cracker crumbs
1 cup raisins
1 cup apple juice
1/4 cup skim milk
1/4 cup fat-free egg substitute
Saute onions, celery, parsley, poultry seasoning and pepper with margarine in a nonstick skillet over medium-high heat until vegetables are tender, 4 to 5 minutes. Remove from heat.
Mix vegetables, chestnuts, bread, crackers, raisins, juice, milk and egg substitute in a bowl.
Coat a 9- by 13-inch baking pan with nonstick spray. Spoon stuffing into pan. Cover with foil. Bake at 325 degrees until heated through, about 45 minutes.
Calories: 300; Fat: 3.7 grams (11% of calories); Cholesterol: 2 milligrams; Sodium: 365 milligrams; Fiber (grams) 2.4.
Source: Prevention’s Recipe Archive, provided by http://www.madsrecipes.com/
Thanksgiving recipes, Thanksgiving ideas, Lowfat Thanksgiving Recipes, Low Fat Thanksgiving Recipes, Holiday recipes