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Holiday Vegetable Stuffing

Holiday Vegetable Stuffing

  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

WHAT YOU'LL NEED

  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 2 cups (500 mL) finely chopped mushrooms
  • 2 1/2 cups (625 mL) water
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 10 cups (2.5 L) cubed fresh bread
  • 2 Tbsp. (30 mL) chopped fresh parsley leaves
  • 1 tsp. (5 mL) chopped fresh sage leaves
  • 1 tsp. (5 mL) fresh thyme leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Calories160
Total Fat4.5 g
Saturated Fat1.5 g
Trans Fat0 g
Cholesterol0 mg
Sodium660 mg
Total Carbs26 g
Dietary Fiber1 g
Sugars3 g
Protein4 g
Calcium8 %
Iron10 %
Vitamin C4 %
Vitamin A8 %

Let's Get Cooking

  • 1 Preheat oven to 400°F (200°C).
  • 2 Melt margarine in large saucepot over medium heat and cook mushrooms, stirring occasionally, until tender, about 5 minutes. Stir in water and Knorr® Vegetable Soup Mix. Bring to a boil over high heat. Remove from heat, then stir in bread crumbs and herbs. Turn into 13 x 9-in. (33 x 23 cm) baking dish.
  • 3 Bake covered 15 minutes. Remove cover and bake an additional 10 minutes or until golden.