Apple and Onion Stuffing

Ingredients

• 4 cups fuji apples chopped
• 8 servings bell pepper black
• 6 slices bread light
• 1 cup celery chopped
• 0.3 cup chicken broth fat-free plus more, if needed room temperature
• 0.3 cup parsley fresh minced
• 0.5 tablespoon garlic minced
• 1 tablespoon buttery spread light
• 0.3 cup liquid egg substitute fat-free
• 0.3 cup raisins packed not
• 0.3 teaspoon salt 
• 1 tablespoon shallots minced
• 2 cups onion sweet chopped

Equipment

• bowl
• oven
• pot
• baking pan
• aluminum foil
• stove

Directions

1. Preheat the oven to 350 degrees F.
2. Lightly toast the bread slices.
3. Cut them into cubes and set aside.
4. Add butter to a pot over medium heat on the stove. Once melted, add onion, celery, shallots, garlic, and salt.
5. Add pepper, to taste.
6. Saute the veggies until softened, about 6 minutes, stirring frequently.
7. Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside.
8. Remove the pot from heat and add apples, parsley, and raisins.
9. Mix well and set aside.
10. Add toasted bread cubes to the broth mixture and stir to coat.
11. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated.
12. Add a few extra tablespoons of broth to coat, if needed.
13. Spray a medium baking dish with nonstick spray.
14. Transfer stuffing mixture to the baking dish. Cover with foil and bake in the oven for 20 minutes.
15. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered.
16. Bake until the top is golden brown, 10 to 15 minutes.
17. While the stuffing is still warm, mix gently, if needed. Devour!