Nice and Light Stuffing

 Brenda V

Makes 14 cups: enough for 12-15 lb turkey

½ cup margarine

1 cube chicken bouillon

2/3 cup green onions, chopped

1 cup round onion, chopped

½ teaspoon sage

1 (13 ounce) package bread crumbs, unseasoned

½ teaspoon pepper

8 ounces fresh mushrooms, sliced

2 Tablespoons parsley, chopped

1 (8 ounce) can water chestnuts, chopped

1 cup water.  If not putting stuffing in turkey, add an extra 1-2 cups water.

1 cup chopped celery

 Melt margarine in large pot over medium heat.  Add bouillon cube, onions, celery, sage and green pepper.   Cook until onion is soft, stirring occasionally.  Add mushrooms, parsley, water chestnuts, and water.  Simmer for a few minutes until mushrooms are cooked.

Add bread cubes and toss together.

Stuff turkey or put in pan, cover with foil and put in oven with turkey.  OR use a Crockpot that has been sprayed with nonstick spray.  Cook on high for 4-6 hours.  This saves oven space .

Per ½ cup serving:  95 calories, 4 grams fat, 272 mg sodium, negligible cholesterol