1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 eggs, beaten
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Let's Make It
Preheat oven to 325°F. Cook mushrooms, onion and celery in butter in skillet on medium heat until tender.
Mix cracker crumbs, walnuts, parsley, poultry seasoning, pepper and vegetable mixture in large bowl. Add broth and eggs, tossing until well blended. Spoon into 2-quart baking dish or pan; cover.
Bake 30 to 40 minutes or until heated through.
A serving of this cracker stuffing makes a great accompaniment to a serving of turkey, chicken or pork and your favorite steamed vegetables.
For fewer servings, recipe can be halved. Spoon into 1-quart baking dish; cover. Bake at 325°F for 25 to 30 minutes.
Substitute PLANTERS Pecans or Almonds for Walnuts.
Use Your Microwave
Toss mushrooms, onion, celery and margarine in 2-1/2-quart microwavable bowl; cover. Microwave on HIGH for 3 to 4 minutes or until tender. Stir in remaining ingredients as directed; cover. Microwave on HIGH for 10 to 12 minutes or until hot, stirring after 6 minutes.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.