Bread Stuffing - Ww Points = 2

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

• Ready In: 28 mins
• Serves: 12
• Yields: 12 2/3 cup servings

Ingredients

• 1  tablespoon light butter, stick kind
• 1  large onion, chopped
• 2  leeks, cleaned, chopped
• 2  carrots, chopped
• 1 (8 ounce) package white mushrooms, sliced
• 1⁄4 lb shiitake mushroom, stems removed, caps sliced
• 3  garlic cloves, minced
• 2  tablespoons sage, chopped, fresh (or 2 tsp dried)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 6  cups  fat-free seasoned croutons
• 1 (14 1/2ounce) 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).