Sesame Bok Choy Stuffing


•2 tablespoons vegetable oil

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•2 leeks, sliced

•8 ounces shiitake mushrooms, stems removed, sliced

•1 small head bok choy, cut into bite-sized pieces

•8-ounce can sliced water chestnuts, drained

•1/4 cup soy sauce

•2 tablespoons toasted sesame oil

•2 cups low-sodium chicken or turkey broth

•2 eggs, beaten

•Cube about 8 cups stale country bread, (1 loaf)

•1 tablespoon sesame seeds


Heat the oven to 350 degrees. Spray a large casserole dish or a 9- by 13-inch baking pan with cooking spray.

In a deep skillet over medium-high, heat the oil. Add leeks and saute until soft and translucent, about 8 to

10 minutes. Add the mushrooms and bok choy and continue to cook until tender, another 8 to 10 minutes.

Remove from the heat and stir in the water chestnuts, soy sauce, sesame oil, broth and eggs.

In a large bowl, toss together the leek mixture with the bread cubes, then spoon into the prepared pan.

Sprinkle with the sesame seeds and bake for 40 to 50 minutes until golden on the top and hot in the middle.

Servings: 10

Nutrition information per serving (values are rounded to the nearest whole number): 250 calories; 73 calories from fat (29 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 43 mg cholesterol; 37 g carbohydrate; 8 g protein; 4 g fiber; 904 mg sodium.

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