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1
Preheat the oven to 350 degrees F.
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2
Lightly toast the bread slices.
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3
Cut them into cubes and set aside.
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4
Add butter to a pot over medium heat on the stove.
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5
Once melted, add onion, celery, shallots, garlic, and salt.
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6
Add pepper, to taste.
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7
Saute the veggies until softened, about 6 minutes, stirring frequently.
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8
Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly.
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9
Set aside.
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10
Remove the pot from heat and add apples, parsley, and raisins.
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11
Mix well and set aside.
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12
Add toasted bread cubes to the broth mixture and stir to coat.
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13
Add vegetable-apple mixture and gently stir.
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14
The bread cubes should be moist but not saturated.
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15
Add a few extra tablespoons of broth to coat, if needed.
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16
Spray a medium baking dish with nonstick spray.
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17
Transfer stuffing mixture to the baking dish.
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18
Cover with foil and bake in the oven for 20 minutes.
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19
Remove foil and, using a fork, gently fluff and rearrange stuffing.
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20
Return to the oven, uncovered.
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21
Bake until the top is golden brown, 10 to 15 minutes.
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22
While the stuffing is still warm, mix gently, if needed.
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23
Devour!
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24
PER SERVING (1/8th of recipe, about 1 cup): 108 calories, 1g fat, 206mg sodium, 24g carbs, 4.25g fiber, 12g sugars, 3g protein
