In a skillet over medium-high heat, heat 1/2 cup of the chicken broth. Add the onions and saute for 10 minutes until onions have softened. In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg, and pepper. Mix well.

Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, place stuffing in a preheated 350 degree oven and bake for 45 minutes.

This recipe yields 12 to 14 servings (stuffing for a 12-pound turkey). Serving size: 1/2 cup

Exchanges Per Serving: 1 Starch.

Nutrition Facts: Calories 59; Calories from Fat 11; Total Fat 1g; Saturated Fat 0g; Cholesterol 0g; Sodium 119mg; Carbohydrates 11g; Dietary Fiber 2g; Sugars 3g; Protein 3g.

Comments: Add more broth or some skim milk for a moister stuffing.

Variations:

Herb Stuffing: Add 1 tablespoon mixed chopped sage, rosemary, and parsley.

Fruit Stuffing: Add 1/2 cup diced tart apples, washed cranberries, or diced pears.

Sweet Stuffing: Add 1 teaspoon allspice, cinnamon, nutmeg, or ginger.

Mushroom Stuffing: Add 1 cup sliced mushrooms (white or wild). Saute with the onions. Cook until mushrooms are soft.

Chestnut Stuffing: Add 1 cup roasted chestnuts, peeled (chestnuts are low in fat). To save time, use a jar of water-packed chestnuts (some grocers stock these around the holidays) instead of roasting the chestnuts.

Dried Fruit Stuffing: Add 1 cup diced dried apricots, apples, figs, cranberries, or cherries

Corn Bread Stuffing: Replace 3 cups of the whole-grain bread with 3 cups cornbread.