Recipe - Low-Fat Chestnut Stuffing

8 cup Whole wheat bread, cubed in
1" pieces
1 cup Onions, small minced
1 cup Celery, small minced
1 tablespoon Garlic, minced
One half cup Wheat germ
2 cup Defatted chicken stock
One half cup Roasted chestnuts, chopped
3 tablespoon Fresh sage, chopped
1 tablespoon Fresh thyme, chopped
1 tablespoon Fresh parsley, chopped
2 teaspoon Kosher salt
1 teaspoon Black pepper, freshly ground

Just got back from the Disney Institute again and as always, I had a
marvelous time. You guys have got to go! I took: Imagineering!, Radio
Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation
Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Healthy Cooking: My mother took this class this time and said the food was
great (she didn't save me any). She still doesn't like to cook though.
:) In Healthy Cooking, you learn about how to create food without having
to spend tons of money on supposedly lowfat, nofat products. How to read
labels and really know what you're getting for your money and your healthy.
No, this class is not preachy.

Sweat the onions and celery in a sauce pan with 2 Tblsp. of chicken stock
over medium heat. Add the remaining ingredients and mix until fully
incorporated. Adjust seasoning if desired. Place in pan or in a mold and
bake at 350 degrees F., covered until heated. Approximately 20 minutes.
Serve with our Healthier Holiday Jerk Roasted Turkey Breast.
Posted to EATL Digest 16 Dec 96

From: TeAntae Turner tturner@DIEHLGRAPHSOFT.COM

Date: Tue, 17 Dec 1996 14:02:41 0500