1 loaf of day old or dried out french bread, torn into pieces
1 tablespoon unsalted butter
1 small yellow onion, diced
3 stalks of celery, diced
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
2 teaspoons poultry seasoning
1 teaspoon rubbed sage
1 can 98% fat free cream of celery soup
1 cup vegetable broth, divided
12 ounces sliced white mushrooms
- Preheat the oven to 350°
- Melt the butter in a large saucepan and add the onion and celery. Saute until the vegetables are softened. Add the salt, pepper, celery seed, poultry seasoning, rubbed sage, cream of celery soup, and 3/4 cups of vegetable broth. Bring to a boil, reduce heat and allow to simmer slowly for about 10 minutes.
- While the soup mixture is simmering, saute the mushrooms in a skillet until browned. Add the mushrooms to the soup mixture.
- Combine together in a large bowl the soup mixture and the bread pieces. Spread into the prepared baking 9x11 dish (preferably a metal dish) and bake for 30 minutes. Check the stuffing at the half way point and add the additional 1/4 cup of broth if needed to maintain a moist stuffing. Again, if using a glass or corning ware dish you should heat the broth up so as not to cause your dish to crack.
Serves 8: 202 calories, 3 grams of fat, 3 grams of fiber