- 8 slices light bread (I used Weight Watchers bread)
- 1 1/2 cups fat-free chicken or vegetable broth
- 1 1/2 cup chopped onion
- 1 1/2 cup chopped celery
- ¼ cup granny smith apples (finely chopped with skin on)
- 1/3 cup fat-free liquid egg substitute
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1 tbsp fresh sage
- 2 tbsp. light butter (I used Brummel & Brown)
- Kosher salt and pepper to taste
Start by drying out your bread. You can either do this by toasting in the oven, or by leaving the bread sit out at room temperature overnight.
Preheat oven to 325 degrees.
In a medium pot, combine chicken broth, onions, celery, apples, butter, salt, pepper, rosemary, thyme and sage. Cook for about 15 minutes over medium heat. Mean while, break up your bread into small ½” pieces by chopping or just breaking apart with your hands. Put bread into a large oven safe dish.
When broth mixture is ready, slowly pour onto bread, making sure to cover all the pieces. Next, mix in the egg substitute and make sure to cover all pieces. If bread cubes do not seem wet enough (they should be moist, but not saturated), add a tbsp or two of warm water until appropriate texture is reached. Season with more salt and pepper if desired.
Cover dish with foil and transfer to over. Cook for about 25 minutes. Then, take out stuffing, mix it around and fluff it a bit and put back in the oven, uncovered for about another 15 minutes. Enjoy!
Entire Recipe is 4 servings