Bread Stuffing
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 (16-ounce) loaf French bread, cut into 3/4-inch cubes3 tablespoons light butter1 1/2 cups chopped celery3/4 cup chopped onion1/4 cup water1/2 teaspoon salt1/2 teaspoon rubbed sage1/2 teaspoon dried thyme1/4 teaspoon pepper1 (10 1/2-ounce) can low-salt chicken brothVegetable cooking spray
Place bread cubes in a layer on a jelly-roll pan. Bake at 350° for 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° for 30 minutes.
Serving Size: approx 10 1/2-cup servings
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° for 30 minutes.
Serving Size: approx 10 1/2-cup servings
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 2.9 g
- Cholesterol: 1.5 mg
- Sodium: 510.2 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 1.9 g
- Protein: 4.7 g
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