1/2 c. Mazola unsalted, unsweetened butter
2 yellow onions, chopped
2 cloves garlic, minced or 2 tsp. garlic powder
1/2 tsp. ground savory]
1/4 tsp. ground nutmeg
1 (12 oz.) bag unseasoned toasted, white or wheat bread cubes
3/4 c. grated Parmesan cheese
1/2 c. chopped green onions
2 c. ready chicken broth (less sodium)

Preheat oven to 325 degrees and spray 9x13x2-inch casserole dish with Mazola. Melt butter in large skillet and add onions and soak for 7-10 minutes until soft. Stir in garlic and savory and nutmeg. Place in bowl stuffing cubes, cheese, green onions and add onion mixture and broth and mix well. Pour into casserole dish and bake 45 minutes.

GRAVY:

Turkey breast liquid (hen or chicken)
1-2 low sodium chicken bouillon cubes
1/2 c. all-purpose flour
Pepper to taste
Cooked giblets, chopped fine

Pour juice from turkey, chicken or hen and set in refrigerator to chill. Skim off fat; add bouillon. Blend flour into small amount of water until smooth. Stir in juices and cook over medium heat until gravy boils and thickens. Stir in pepper and giblets.