Vegetarian Stuffing

I take this to our family gathering for the holidays. Everyone likes it - the meat eaters don’t miss the giblets. You can make it vegan by deleting the mushroom soup and increasing the broth, also use no/low fat soup if you like. Chopped walnuts can be substituted for chopped pecans.

Step: 1

Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.

Step: 2

Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

Per Serving: 348 calories; protein 8.5g; carbohydrates 52.2g; fat 12.2g; sodium 944.9mg.

Deciding stay in and cook your food instead of eat in the evening out is good a process in the right direction if you’re more point on eating healthier. There’s no best way to know exactly what’s going into the food you’re eat than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, that is time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .