Sonya s Special Turkey Stuffing

½ cup fat free butter flavored granules

2 (14.25 ounce) cans fat-free, reduced-sodium chicken broth

1 ½ cups diced celery

1 large onion, chopped

1 ½ cups diced fresh mushrooms

8 ounces Italian-style dry bread crumbs

8 ounces dry bread crumbs

3 tablespoons salt-free herb and spice blend

In a large skillet over medium heat, combine the fat free butter flavored granules and 1 cup chicken broth. Heat until boiling. Mix in the celery, onion and mushrooms. Slowly cook and stir 5 minutes, or until vegetables are soft.

Place the Italian-style bread crumbs and regular bread crumbs in a large bowl. Blend in the chicken broth mixture. Pour in remaining chicken broth and salt-free herb and spice blend. Mix thoroughly.

Stuff the Thanksgiving bird or bake in a cake pan at 350 degrees F (175 degrees C) for approximately 15 minutes.