- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 108
- Total Fat
- 1 grams
- Sodium
- 206 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 4.25 grams
- Protein
- 3 grams
- Sugar
- 12 grams
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 108
- Total Fat
- 1 grams
- Sodium
- 206 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 4.25 grams
- Protein
- 3 grams
- Sugar
- 12 grams
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Lightly toast the bread slices. Cut them into cubes and set aside.
- Add butter to a pot over medium heat on the stove. Once melted, add onion, celery, shallots, garlic, and salt. Add pepper, to taste. Saute the veggies until softened, about 6 minutes, stirring frequently.
- Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside.
- Remove the pot from heat and add apples, parsley, and raisins. Mix well and set aside.
- Add toasted bread cubes to the broth mixture and stir to coat. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated. Add a few extra tablespoons of broth to coat, if needed.
- Spray a medium baking dish with nonstick spray. Transfer stuffing mixture to the baking dish. Cover with foil and bake in the oven for 20 minutes. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered. Bake until the top is golden brown, 10 to 15 minutes.
- While the stuffing is still warm, mix gently, if needed. Devour!
