Bread Stuffing - Ww Points = 2

• 1 tablespoon light butter, stick kind
• 1 large onion, chopped
• 2 leeks, cleaned, chopped
• 2 carrots, chopped
• 1 (8 ounce) package white mushrooms, sliced
• 1/4 lb shiitake mushroom, stems removed, caps sliced
• 3 garlic cloves, minced
• 2 tablespoons sage, chopped, fresh (or 2 tsp dried)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups fat-free seasoned croutons
• 1 (14 1/2 ounce) can reduced-sodium chicken broth

1. Melt the butter in a large nonstick skillet over medium-high heat. Add the onion, leeks and carrots; cook, stirring occasionally, until the carrots are crisp-tender, 4-5 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, sage, salt and pepper; cook, stirring occasionally, until the vegetables are golden, 6-7 minutes.
2. Transfer to a bowl. Add the croutons and broth, stirring just until the stuffing is evenly moistened. Let cool completely. Use to stuff the Stuffed Roast Turkey (recipe posted separately).

light butter, onion, leeks, carrots, white mushrooms, shiitake mushroom, garlic, sage, salt, black pepper, croutons, chicken broth

Taken from www.food.com/recipe/bread-stuffing-ww-points-2-332120 (may not work)