Recipe Swap

Cooking Spray

4 T unsalted butter

2 medium red onions, chopped

3 celery stalks, thinly sliced

1 t dried rosemary, crushed

1/2 t dried rubbed sage

1/2 t dried thyme

1/2 t freshly ground black pepper

1 8 oz package mushrooms, coarsely chopped

1 C low sodium chicken broth

1 (12-14 oz) package country-style stuffing (cubed with white and whole wheat bread)

1 C low-fat buttermilk (1%)

2 large eggs

Best made a day ahead, and reheated in a 350 degree oven, uncovered, for about 15 minutes.

Preheat oven to 425 degrees.

Coat casserole dish with cooking spray.

Heat butter in a 4-to-5 quart pot over medium heat until melted; add onion and next 5 ingredients (through pepper). 

Cook until softened (about 5 minutes), stirring occasionally. 

Add mushrooms; cook over medium-high heat until mushrooms are tnder and liquid evaporates, stirring well.

Add broth; simmer.

Remove pot from heat; stir in remaining ingredients. Cover and let stand for 5 minutes.

Spoon stuffing mixture into pan; bake in middle of oven until golden on top (about 25 minutes).

Let cool in oven at least 15 minutes; remove from pan.