The wonderful flavors of the mushrooms make a stuffing you’ll be proud to serve. No one will realize it's not loaded with fat and cholesterol.

Makes about 10 one-cup servings

Ingredients
1 pound loaf unsliced sourdough bread, cut or torn into 1-inch cubes
2 tablespoons vegetable oil
2 cups chopped celery (with leaves)
1/2 pound assorted wild mushrooms (such as shiitake or cremini), sliced
1/2 pound white mushrooms, sliced
1/2 cup chopped flat-leaf (Italian) parsley
1 cup egg substitute
1 cup reduced-sodium chicken broth
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

Preparation
1. In a 15-by-10-by-2-inch baking pan, arrange bread cubes in an even layer. Set aside for several hours to dry, tossing occasionally.

2. Preheat oven to 325°F.

3. In a large nonstick skillet, heat the oil for 1 minute over medium heat. Add the celery and cook for 2 minutes, stirring occasionally. Add the mushrooms and cook 3 to 5 minutes longer, or until the mushrooms are softened and the celery is tender. Stir in the parsley; cook 1 minute longer. Set aside to cool slightly.

4. In a large mixing bowl combine the reserved bread and mushroom mixture (with any accumulated juices) by tossing well. Add the egg substitute, broth, thyme, salt and nutmeg; stir thoroughly to blend. (Add additional broth or water if you prefer very moist stuffing.)

5. Spray the roasting pan with nonstick cooking spray. Spoon in the stuffing and smooth to make an even layer. Cover with aluminum foil and bake at 325°F for 25 minutes. Remove foil and bake 15 minutes longer, or until top is crisp.

Developed by Pat Baird, M.A., R.D.

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