Saturday, July 4, 2009
A great dressing for turkey, chicken, or just anytime. If this doesn't seem healthy to you, consider the original recipe contained two sticks of butter, two eggs, and probably about one third of the veggies.
1 King sized loaf white bread, (1 lb, 6oz)
2 cups shredded carrots
1 cup finely diced celery
3 tbsp Smart Balance buttery spread (or butter)
1/2 cup water (or use extra butter and omit)
1 cup skim milk
3 egg whites
1 tsp salt
1/2 tsp celery salt
1 tsp pepper
1 tsp paprika
Cube one king size loaf white bread (1 lb 6 oz). If bread is too fresh to cube, fan open and expose to air for 30 minutes before cutting.
Melt Smart Balance in saute pan. Add carrots and celery, and 1/2 cup water. Simmer for 20-30 minutes on medium, or until veggies are tender and most liquid is evaporated.
Add remaining ingredients to bread cubes and toss.
Fold in veggie mixture and stir until well mixed.
Spread into a 2 inch deep layer and bake for at least two hours at 350 degrees.
Makes 8 servings (approximately 1/2 cup) Calories 256, Total Fat 4.6g, Saturated Fat 1.2g, Cholesterol 1mg, Sodium 921mg, Total Carbohydrates 44.5g, Dietary Fiber 3.1g, Sugars 6.6g, Protein 8.8g, Vitamin A 101%, Vitamin C 4%, Calcium 17%, Iron 18%