From hungrygirl.com, by Lisa Lillien (Hungry Girl)
1 cup fat-free chicken or vegetable broth, room temperature
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
2 cloves garlic, finely chopped
Freshly ground black pepper
¼ cup fat-free liquid egg substitute (like Egg Beaters Original)
1 Tablespoon light whipped butter or light buttery spread (like Brummel & Brown)
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.
Preheat oven to 350° F.
Cut bread into ½-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
In a medium pot, combine broth, onion, and celery. Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary, and thyme. Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 to 2 Tablespoons water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing. Return dish to oven (uncovered), and cook for an additional 15 minutes.
Makes 5 servings.