• 6 cups sage and onion cubed stuffing mix
• 1 can (7 ounces) whole kernel corn, drained
• 2 teaspoons dry rubbed sage
• 2 tablespoons Dierbergs olive oil
• 1 cup sliced celery
• 1 cup diced onion
• 1 package (8 ounces) mushrooms, sliced
• 2 large cloves garlic, minced
• 1 can (14 ounces) reduced-sodium beef broth
• 3 tablespoons dry sherry

In large bowl, combine stuffing mix, corn, and sage; set aside.

 

In large skillet, heat olive oil over medium-high heat. Add celery, onion, mushrooms, and garlic; cook stirring often until onion wilts and mushrooms are tender, about 3 to 5 minutes.

 

Add veggies to dressing mixture in bowl. Drizzle broth and sherry over dressing; toss until well mixed.

 

Place dressing in 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray.

 

Cover and bake in 350°F. oven 50 minutes. Uncover and bake 10 minutes.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 197
Cholesterol: 0 mg
Fat: 7 g
Sodium: 552 mg
Carbohydrates: 28 g
Protein: 6 g
Fiber:
Saturated Fat: N/A