Bread Stuffing

posted by Sue Freeman 08-05-98 4:34 PM

Bread Stuffing
SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 90

1 (16-ounce) loaf French bread, cut into 1-inch cubes
3 tablespoons reduced-calorie stick margarine
1-1/2 cups chopped celery
3/4 cup chopped onion
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 (10-1/2-ounce) can low-salt chicken broth
Vegetable cooking spray

Preheat oven to 350.

Place bread cubes in a layer on a jellyroll pan. Bake 12 minutes or until toasted; place in a bowl.

Melt margarine in a saucepan over medium heat. Add celery and onion; saute 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add bread cubes, tossing to coat; spoon into a 2-quart casserole coated with cooking spray. Cover; bake at 375 degrees for 30 minutes.

Yield: 10 servings serving size: 1/2 cup).

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