No one will realize this stuffing is not loaded with fat and cholesterol. The wonderful flavors of the mushrooms make a stuffing you'll be proud to serve throught the holiday season.
1 pound loaf unsliced sourdough bread, cut or torn into 1-inch cubes
2 Tbsp vegetable oil
2 cups chopped celery (with leaves)
1/2 pound assorted wild mushrooms (such as shiitake or cremin), sliced
1/2 pound white mushrooms, sliced
1/2 cup chopped flat-leaf (Italian) parsley
1 cup egg substitute
1 cup reduced-sodium chicken broth
1 1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp ground nutmeg
In a 15x10x2 baking pan arrange bread cubes in an even layer. Set aside for several hours to dry, tossing occasionally. Preheat oven to 325 degrees.
In a large nonstick skillet, heat the oil for 1 minute over medium heat. Add the celery, and cook for 2 minutes, stirring occasionally. Add the mushrooms, and cook 3 to 5 minutes longer, or until the mushrooms are softened, and the celery is tender. Stir in the parsley; cook 1 minute longer. Set aside to cool slightly.
In a large mixing bowl combine the reserved bread, and mushroom mixture (with any accumulated juices), tossing well to combine. Add the egg substitute, broth, thyme, salt and nutmeg; stir thoroughly to blend. Add additional broth or water if you prefer very moist stuffing.
Spray the roasting pan with with the nonstick spray. Spoon in the stuffing, and smooth to make an even layer. Cover with aluminum foil, and bake at 325 degrees for 25 minutes. Remove foil and bake 15 minutes longer, or until top is crisp.
Makes about 10 cups (ten 1-cup servings)