Loaded Bread Stuffing
Preheat oven to 325 degrees F. Melt butter in a large skillet over medium heat. Add mushrooms, celery, onion, bell pepper and garlic. Cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in sage, ground pepper and, if desired, crushed red pepper.Advertisement
Combine bread cubes, water chestnuts and carrots in a very large bowl. Add mushroom mixture; toss to combine. Add broth and egg, tossing lightly to combine. Spoon into a 3-quart casserole.
Bake, covered with foil, 50 to 55 minutes or until an instant-read thermometer inserted in the center registers 160 degrees F.
Tip: To make dried bread cubes, preheat oven to 300 degrees F. Spread bread cubes in a shallow roasting pan. Bake 10 to 15 minutes or until cubes are dry, stirring twice; cool. Cubes will continue to dry and crisp as they cool. (Or let bread cubes stand, loosely covered, at room temperature 8 to 12 hours.)
1 starch, 1/2 fat, 1/2 lean protein