Sonya'S Special Turkey Stuffing - cooking recipe

Ingredients

1/2 cup fat free butter flavored granules
2 (14.25 ounce) cans fat-free, reduced-sodium chicken broth
1 1/2 cups diced celery
1 large onion, chopped
1 1/2 cups diced fresh mushrooms
8 ounces Italian-style dry bread crumbs
8 ounces dry bread crumbs
3 tablespoons salt-free herb and spice blend

Preparation

In a large skillet over medium heat, combine the fat free butter flavored granules and 1 cup chicken broth. Heat until boiling. Mix in the celery, onion and mushrooms. Slowly cook and stir 5 minutes, or until vegetables are soft.
Place the Italian-style bread crumbs and regular bread crumbs in a large bowl. Blend in the chicken broth mixture. Pour in remaining chicken broth and salt-free herb and spice blend. Mix thoroughly.
Stuff the Thanksgiving bird or bake in a cake pan at 350 degrees F (175 degrees C) for approximately 15 minutes.