WW Points: 2
1 celery stalk — chopped
1 onion — chopped
1/2 cup chopped mushrooms
8 oz can sliced water chestnuts – drained
3 tablespoons minced parsley
1 teaspoon dried sage
8 ounces herb-seasoned stuffing mix
Preheat the oven to 350 degrees. Spray a 2-quart casserole with nonstick cooking spray.
Spray a large nonstick saucepan with nonstick cooking spray; heat. Add the celery, onion and mushrooms; cook, stirring as needed, until softened, about 5 minutes. Stir in the water chestnuts, parsley, sage and 1 1/2 cups water; bring to a boil. Remove from the heat and stir in the stuffing mix.
Transfer the mixture to the casserole. Bake until heated through and slightly crispy on top, about 20 minutes.
87 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 277 mg Sodium, 17 g Total Carbohydrate, 0 g Dietary Fiber, 2 g Protein, 32 mg Calcium.
Source: Simply the Best Cookbook (WW), provided by https://www.madsrecipes.com/
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