1/2 teaspoon olive oil
1 cup minced onion
3/4 cup chopped celery
1 1/2 cups sliced mushrooms
1 cup reduced fat, reduced sodium chicken broth
4 cups whole wheat bread crumbs
4 cups white bread crumbs
3/4 teaspoon sage
3/4 teaspoon thyme
1/2 teaspoon parsley
Salt and pepper to taste

Preheat oven to 325 degrees. Spray a 2 quart oven safe casserole with nonstick cooking spray and set aside. Heat olive oil in a large nonstick skillet over medium heat until hot. Add onion, mushrooms and celery and saute until tender. Combine the chicken broth and the bread crumbs and mix well. Add the onion mixture and spices and mix well. Place stuffing in prepared casserole and cook covered for 45 minutes.

Makes 12 servings
Serving Size: 8 ounces