Old-Fashioned Bread Dressing

Serves 8

2 cups quartered mushrooms
1 1/2 cups diced onion
1 cup diced green bell pepper
3/4 cup diced celery
1/4 cup raisins
2 1/4 cups vegetable broth
2 cups unpeeled diced apple
1 pound stale whole wheat bread, in 1/2 inch cubes (about 8 cups)
1/2 cup egg whites (from approximately 4 large eggs) or liquid egg substitute
1/2 cup minced parsley
1/2 teaspoon dried thyme
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 degrees F.  Prepare a 19x13-inch baking dish, either nonstick or lightly sprayed with nonstick spray.  In a large nonstick pot, combine mushrooms, onion, bell pepper, celery, and raisins.  Add 1/4 cup vegetable broth.  Bring to a simmer over high heat, cover, and cook 1 minute.  Uncover and add apple.  Simmer until liquid evaporates, about 3 more minutes.  Put bread cubes in a large bowl.  In another bowl, whisk egg whites lightly just to break them up.  Stir in remaining 2 cups vegetable broth, parsley, thyme, sage, salt, and pepper.  Pour egg white mixture over bread.  Add sautéed vegetables and blend well.

Put stuffing into prepared dish.  Pack it firmly with a spatula.  Cover with aluminum foil and bake 20 minutes.  Uncover and bake an additional 5 minutes to crisp the top.

Source:  Everyday Cooking with Dr. Dean Ornish

Per 1-cup serving:
Calories  301
Fat 2.6 g
Cholesterol 0 mg
Carbohydrate 61.2 g
Protein 10.0 g
Sodium 466 mg