Stuffing
This is a reduced-fat version
.
Preheat oven to 350 degrees.
Saute chopped onions, celery
and mushrooms in a no-stick
skillet coated with a no-stick
cooking spray. Place unseasoned
cornbread stuffing in a
two-quart casserole, add
the sauteed vegetables and some
defatted chicken broth,
then bake for 30 to 40 minutes.
