1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
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Let's Make It
Heat oven to 350ºF.
Melt margarine in large skillet on medium heat. Add chopped links, onions and celery; cook and stir 8 to 10 min. or until vegetables are crisp-tender.
Stir in broth and stuffing mix; spoon into 9-inch square baking dish sprayed with cooking spray.
Bake 20 min. or until heated through.
Makeover - How We Did It
BOCA Meatless Breakfast Links were used instead of pork sausage in this favorite side dish. In addition, we used reduced-sodium versions of both the STOVE TOP Stuffing and chicken broth, and replaced the butter with a smaller amount of margarine. All of these small changes will result in a savings of 50 calories and 6.5 grams of fat, including 3.5 g of saturated fat, per serving.
Add 1/4 tsp. ground sage to cooked vegetables with the broth and stuffing mix.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 2/3 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.