We've been making fat free stuffing for two years now that we got from Jan
Gordon on this list.
>From: jrg14@xxxxxxxxxxx (Jan Gordon)
>Date: Fri, 22 Nov 1996 08:17:06 -0500
>Subject: NN Thanksgiving
>This the low fat vegetarian version of the stuffing I made for years the
>full fat way. We all like it, even (especially) my omnivorous generation
>X daughter and my macho cop son.
>If you are fortunate to have family and friends to cook for this holiday,
>give them the gift of healthy, life giving food! If you are like us, alone
>the two of us this time, I hope you find a wonderful alternative. We are
>going to a vegetarian Inn in the Pocono Mountains we learned about, they
>will provide a feast on Thursday. We anticipate a wonderful weekend.
>My best to you all and, THANKS!
>1 pound whole wheat bread, cubed
>1 pound mushrooms, sliced
>1 large onion, sliced
>1 head celery, sliced
>5 cloves garlic, minced
>1 tablespoon dried sage
>2 teaspoons dried thyme
>1/2 cup white wine
>veggie broth or broth made from chicken flavor veggie broth mix
>1 equivilent of non fat egg stuff, or if you are vegan - EnerG Egg
>Replacer, equivilent to 1 egg
>salt if you need it -
>sautee all the veggies in white wine, I do it in batches, too much for my
>biggest pan. Add herbs to the sauteeing veggies. Cook til veggies are
>tender but not limp and mushies have let go of their juice.Mix veggies with
>bread cubes. Add egg and enough broth to make it all quite moist but not
>soupy, you know, just right.
>Bake covered about 30 minutes, uncover and bake 15 minutes more.
>Serve with mushroom gravy.
>This is good on anything. Can be vegan or dairy.
>Slice one pound mushrooms
>slice one small onion
>mince 2 cloves garlic
>sautee all in about 1/3 cup white wine.
>When veggies are soft, add about 2 - 3 tablespoons of flour, stir and
>cook for a minute or two.
>add about 2 cups of one of the following: veggie broth, chicken flavor
>veggie broth, or nonfat milk, use dairy or lowfat soy , they both work.
>Stir and heat til thickened.
>If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt
>but add some of the sauce to the yogurt, then add back to sauce. Heat
>this all together but do not boil.
>If you want it darker, richer, add a bit of soy sauce or Bragg's Aminos.
>Jan Gordon <jrg14@xxxxxxxxxxx>
Donald E. Stowe (Don)
Retired H.S. Chemistry Teacher