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Raisin Vegetable Stuffing

Source of Recipe

Light & Tasty Magazine � S. McDonnell Rak � IL
WW Points
Exchanges
Serves: 12

4 c. day-old white bread cubes
4 c. day-old wheat bread cubes
1/2 c. unsweetened pineapple or apple juice
1/2 c. golden raisins
1/2 tsp. ground allspice OR pumpkin pie spice
1/2 tsp. molasses

2 c. chopped celery
1 c. chopped carrots
1 medium onion, chopped
3 garlic cloves, minced
2 T. minced chives
2 T. minced fresh parsley
2 T. olive or canola oil
2 T. reduced-sodium soy sauce
1-1/4 c. chopped apple
1/4 c. unsalted sunflower kernels
1 tsp. caraway seeds

1 egg
1/4 c. egg substitute
2 c. chicken broth
1 tsp. dried marjoram

Place bread cubes in a single layer on 2 ungreased baking sheets. Bake at 275� for 25-30 minutes or until partially dried, stirring occasionally. Meanwhile, in a saucepan, combine the next 4 ingredients; bring to a boil. Remove from heat; let stand for 15 minutes.

In a large nonstick skillet, saut� the next 6 ingredients in oil and soy sauce for 10 minutes or until vegetables are tender. Remove from heat. Stir in apple, sunflower kernels and caraway seeds.

In a small bowl, beat the remaining 4 ingredients; add to vegetable mixture. Add bread cubes and raisin mixture. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 325� for 40-45 minutes or until lightly browned.

One 2/3-cup serving equals: 179 calories�6 gm fat (1 gm saturated)�18 mg cholesterol �452 mg sodium�28 gm carbohydrate�4 gm fiber�6 gm protein ++++ Exchanges: 1 starch�1 fruit�1 fat ++++ WWP: 4