Bread Stuffing

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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
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adapted from Cooking Light NOVEMBER 1995
adapted from Cooking Light NOVEMBER 1995

Number of Servings: 10


    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


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

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