Triple Mushroom Stuffing
Vegetarian Stuffing
Cornbread, Sausage and Apple Stuffing

Triple Mushroom Stuffing 

2 large portobello mushrooms, sliced 

3 fresh shitake mushrooms, stemmed and sliced 

8 cremini mushrooms, sliced 

4 stalks celery, diced 

1 medium onion, chopped 

2 cloves garlic, minced 

1 12 oz. package dry bread stuffing mix with seasoning packet 

3 14.5 oz. cans fat-free chicken broth 

Preheat oven to 350 degrees F.  Spray a 2-quart casserole dish with cooking spray.  Place a large skillet over medium-high heat, spray with cooking spray and add the celery, onion, mushrooms and garlic and cook and stir for 3 minutes.  Stir in 1 can of chicken broth and cook until the vegetables are tender.  Add the  bread stuffing to the mushroom mixture and stir well.  Pour the seasoning packet over the dressing mixture and toss to coat.  Heat the remaining chicken broth in a saucepan until hot.  Pour the hot broth over the dressing mixture and stir well.  Spoon stuffing into prepared casserole dish and bake in preheated oven for 30-40 minutes. 

Recipe makes 8 servings  Estimated WW Smart points 5 per serving 

Vegetarian Stuffing 

1 1 lb. loaf day old bread, torn into small pieces 

¼ cup dried cranberries 

½ cup fresh mushrooms, sliced 

½ cup chopped walnuts 

¼ cup cubed apples 

1 10.75 oz. can condensed cream of mushroom soup 

1 10.5 oz. can vegetable broth 

2 Tbsp. water 

1 teas. poultry seasoning 

salt & pepper to taste 

Preheat oven to 350 degrees F.  In a large bowl mix the bread, mushroom soup, vegetable broth, water, poultry seasoning and salt and pepper together.  Stir in the cranberries, walnuts, mushrooms and apples.  Shape the stuffing into a loaf.  Wrap the stuffing loaf in foil which has been sprayed with cooking spray.  Place stuffing in preheated oven and bake for about 1 hour. 

Recipe makes 6 servings  Estimated WW Smart points 9 per serving.   

Cornbread, Sausage and Apple Stuffing 

2 8.5 oz, packages dry corn muffin mix 

1 lb. pork sausage links, sliced thin 

1 Granny Smith apple, peeled, cored and chopped 

½ lb. fresh mushrooms, sliced 

1 cup onion, chopped 

1 cup celery, chopped 

2 cloves garlic, minced 

8 slices white bread, torn into small pieces 

salt and pepper to taste 

Prepare the corn muffin mix according to package directions.  Allow cornbread to cool and then crumble it.  Preheat oven to 350 degrees F.  Spray a medium casserole dish with cooking spray.  Place the sausage pieces in a large skillet and cook over medium high heat until evenly browned.  Drain the sausage and set aside.  Return the empty skillet to the stove over medium heat and add the mushrooms, celery, onion and garlic.  Cook and stir until these vegetables are soft.  Place the crumbled corn muffins into a large bowl and add the sausage, mushroom mixture, apple, bread and salt and pepper and stir to combine.  Spoon the stuffing mixture into the prepared casserole dish and place in preheated oven.  Bake for about 45 minutes or until lightly browned. 

Recipe makes 8 servings  Estimated WW Smart points 10 per serving