2 1/2 cups low-fat, low-sodium chicken broth
3 medium onions, diced
6 cups whole-grain bread, diced
1 Tbsp paprika
1 egg substitute
Fresh ground pepper and salt to taste
If baking separately, preheat oven to 350 degrees.
Heat 1/2 cup of chicken broth in a skillet over medium-high heat. Add the onions and sauté for 10 minutes until the onions have softened. In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute, pepper and salt. Mix well. Place inside the cavity of a 12-lb. turkey or place in a casserole dish. Bake for 45 minutes if baking separately from the turkey.
Yield: 12 servings
Serving Size: 1/2 cup each
Per serving: 59 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 119 mg Sodium, 11 g Carbohydrates, 2 g Dietary Fiber, 3 g Protein
Source: American Heart Association/ MyFoodAdvisorTM