Sensible Swaps for High-Fat Holiday Foods
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Spinach Stuffing
(Recipe adapted from Vera Kerekes on fatree.com)
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1/2 loaf stale French bread, cut in small cubes
1 onion, chopped fine
3-4 sticks celery, chopped
1 package frozen chopped spinach, thawed
1 lb mushrooms, sliced
1/4 cup parsley, chopped
2 egg whites (or replacer)
salt and pepper to taste
Sauté onions until browned. Add celery and mushrooms and cook until soft, about 15 minutes. Mix cooked vegetables with bread and remaining ingredients. Bake in casserole at 375 degrees Fahrenheit for one hour.
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