Bread Stuffing - Ww Points = 2

senseicheryl's Note:

This recipe comes from my Weight Watchers Magazine, November/December 2008. Just in time for the Holidays! Two other recipes that go along with this one are Stuffed Roast Turkey - Ww Points = 3 and Easy Pan Gravy - Ww Points = 1, each posted separately. 2/3 cup serving = 2 points

• Total Time: 28 mins
• Prep Time: 15 mins
• Cook Time: 13 mins

Ingredients:

Serves: 12

Yield: 12.0 2/3 cup ...

• 1 tablespoon light butter , stick kind
• 1 large onion , chopped
• 2 leeks , cleaned, chopped
• 2 carrots , chopped
• 1 (8 ounce) package white mushrooms , sliced
• ¼ lb shiitake mushroom , stems removed, caps sliced
• 3 garlic cloves , minced
• 2 tablespoons sage , chopped, fresh (or 2 tsp dried)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 6 cups fat-free seasoned croutons
• 1 (14 ½ ounce) can reduced-sodium chicken broth

Directions:

1. Melt the butter in a large nonstick skillet over medium-high heat. Add the onion, leeks and carrots; cook, stirring occasionally, until the carrots are crisp-tender, 4-5 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, sage, salt and pepper; cook, stirring occasionally, until the vegetables are golden, 6-7 minutes.
2. Transfer to a bowl. Add the croutons and broth, stirring just until the stuffing is evenly moistened. Let cool completely. Use to stuff the Stuffed Roast Turkey (recipe posted separately).