Bread Stuffing
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Bread Stuffing calories by ingredient
Introduction
adapted from Cooking Light NOVEMBER 1995adapted from Cooking Light NOVEMBER 1995
Number of Servings: 10
Ingredients
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1 (16-ounce) loaf French bread, cut into 3/4-inch cubes
3 tablespoons light butter
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
Directions
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
Member Ratings For This Recipe
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CD10633578
