Sonya's Special Turkey Stuffing recipe

10 servings

1/2 cup fat free butter flavored granules

2 (14.25 ounce) cans fat-free, reduced-sodium chicken broth

1 1/2 cups diced celery

1 large onion, chopped

1 1/2 cups diced fresh mushrooms

8 ounces Italian-style dry bread crumbs

8 ounces dry bread crumbs

3 tablespoons salt-free herb and spice blend

In a large skillet over medium heat, combine the fat free butter flavored granules and 1 cup chicken broth.

Heat until boiling.

Mix in the celery, onion and mushrooms.

Slowly cook and stir 5 minutes, or until vegetables are soft.

Place the Italian-style bread crumbs and regular bread crumbs in a large bowl.

Blend in the chicken broth mixture.

Pour in remaining chicken broth and salt-free herb and spice blend.

Mix thoroughly.

Stuff the Thanksgiving bird or bake in a cake pan at 350 degrees F (175 degrees C) for approximately 15 minutes.