Recipes Winter Vegetable Stuffing (Holidays, Side dish)

Number of Servings
    • 6 tablespoons diet margarine
    • 4 celery stalks (sliced)
    • 2 red peppers (cut into thin strips)
    • 2 small onions (diced)
    • 1 pound mushrooms (sliced)
    • 1 6-ounce bag radishes (sliced)
    • 2 cups chicken broth (fat-free)
    • 1 medium-sized rutabaga (about 1 1/2 pounds, peeled and shredded)
    • 1/2 teaspoon Worcestershire sauce
    • salt to taste

In 8-quart Dutch oven, melt margarine and add celery, peppers, onions, mushrooms and radishes. Cook until tender and place in bowl. In same Dutch oven, place chicken broth and heat to boiling. Add rutabaga to broth and bring to boiling. Reduce heat to low, cover and simmer 15 minutes or until rutabaga is tender, drain. Return remaining cooked vegetables to Dutch oven and add Worcestershire sauce and salt to taste; toss to mix well. Cook over medium heat until hot.

Nutrition Information

39 Calories; 2g Fat (40.9% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 116mg Sodium.