Ww 3 Points - Sourdough Stuffing With Chestnuts and Apples

• nonstick cooking spray
• 1 large onion, chopped
• 3 celery ribs, thinly sliced
• 1 lb button mushrooms or 1 lb cremini mushroom, cleaned and thinly sliced
• 2 medium apples, peeled, cored and chopped
• 1 lb sourdough loaf, left unwrapped on the counter overnight, then torn into 1-inch chunks
• 1 (8 ounce) jarroasted peeled chestnuts, chopped
• 1 14 cups fat-free vegetable broth
• 12 cup pasteurized egg substitute, such as Egg Beaters
• 2 teaspoons rubbed sage (crumbled)
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper

1. Spray a large skillet with nonstick spray and set it over medium heat.
2. Add the onion and celery; cook, stirring often, until softened, about 3 minutes.
3. Transfer to a large bowl.
4. Return the skillet to medium heat.
5. Add the mushrooms; cook, stirring often, until they begin to release their liquid.
6. Add the apples and cook, stirring frequently, until softened and the juice in the pan has been reduced to a glaze, about 4 minutes.
7. Transfer to the large bowl.
8. Stir in the bread, chestnuts, broth, egg substitute, sage, thyme, salt and pepper until well combined.
9. Stuff into a 12- to 15-pound turkey.
10. Serving size: 2/3 cup.
11. POINTS value per serving: 3.
12. (Note: POINTS values can vary slightly for stuffing cooked in a turkey.
13. ).

nonstick cooking spray, onion, celery, button mushrooms, apples, sourdough, chestnuts, vegetable broth, egg substitute, sage, thyme, salt, ground black pepper

Taken from www.food.com/recipe/ww-3-points-sourdough-stuffing-with-chestnuts-and-apples-265382 (may not work)