Stuffing Simply Filling + 1pp/serving for the sausage
6 slices of Ezekiel bread which is SF in Canada or 8 slices of light bread left out overnight to dry
5 Tbsp egg substitute
2 Tbsp of Becel reduced calorie pro active margarine which when divided between servings is 0pp
1 tsp salt
2 tsp poultry seasoning
7 president's choice blue menu original pork breakfast sausage without the casings cooked and crumbled
black pepper to taste
1 and 1/2 cup of fat free chicken broth
2 cups of diced celery
1 and 1/2 cups of diced onions
I used a 9x13 baking dish. Sprayed with non stick spray.
Preheat oven to 350
Break the bread into cubes.
Put your celery, onions, salt and pepper, poultry seasoning and broth in a small pot and bring to boil. Simmer on medium for about 10 minutes.
Take off of the stove and add the sausage, egg substitute and light margarine.
Pour the entire mixture over the bread and mix until all the bread is covered and moist. If it's a heavier bread like Ezekiel make sure to get all the bread moist. Add a bit more broth if you need to.
Bake covered with aluminum foil for 10 minutes.
Remove the foil and bake for an additional 20 minutes or until tops lightly brown.
Fluff mixture with fork.
Makes 6 servings Simply Filling plus 1pp
I think next time I'll leave out the sausage and keep it SF for me the sausage didn't really add much to it.
I also think next time I may stuff them into a muffin pan to make individual ones :)