Preheat skillet over medium high heat with 2 tbsp EVOO. Add chopped mushrooms and brown 5 miinutes stirring frequently. Add salt and pepper to taste. Add celery and water chestnuts and continue to cook until veggies are tender about 5 minutes. Add scallions, poultry seasonings and parsley. Cut bread into cubes and add to skillet. Moisten stuffing with 1 cup broth.
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 6|
|Calories from Fat: 64 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 24.3mg||7 %|
|Sodium 227.5mg||8 %|
|Potassium 558mg||15 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 25.8g|
|Protein 14.1g||20 %|
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Calories per serving: 231
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