Chestnut Stuffing

Serves: 8
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
coarsely chopped
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.

Nutritional Analysis:
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

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