Low Fat Dressing Recipes

Ingredients:

2 tsp canola oil
1 large onion, finely chopped
4 stalks celery, chopped
4 jalapeno peppers, seeded and minced
1/2 lb white mushrooms, coarsely chopped
1 loaf yeast-risen cornbread -crumbled and dried -9 cups
2 tsp poultry seasoning
1/2 tsp rubbed sage -or 2 teaspoons chopped fresh sage
1 1/2 cup reduced-sodium chicken broth, defatted
salt & freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 350°F. Lightly oil a 3-quart baking dish or coat it with
nonstick spray.

2. In a large skillet, heat oil over medium heat. Add onion, celery and
jalapenos; cook, stirring, until tender, 10 to 15 minutes. Add mushrooms
and cook, stirring occasionally, until liquid evaporates, 5 to 7 minutes.
Transfer to a large bowl and let cool.

3. Add cornbread crumbs, poultry seasoning and sage. Toss to combine.
Gradually stir in chicken broth. Season with salt and pepper. Transfer to
prepared dish. (The dressing will keep, covered, in the refrigeratorfor up
to 2 days.)

4. Cover dressing with aluminum foil. Bake for 20 minutes. Uncover and bake
for 10 minutes more, or until heated through and golden on top.

MAKES ABOUT 9 CUPS, FOR 12 SERVINGS.

170 calories per serving; 5 grams protein; 3 grams fat (0.3 gram saturated
fat); 32 grams carbohydrate; 355 mg sodium; 1 mg cholesterol; 4 grams
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 12