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Bread Stuffing

HOWARD L. PUCKETT
Yield 10 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition Information

  • calories 162
  • caloriesfromfat 19 %
  • fat 3.4 g
  • satfat 0.7 g
  • monofat 1.3 g
  • polyfat 1.4 g
  • protein 4.7 g
  • carbohydrate 27.3 g
  • fiber 1.6 g
  • cholesterol 1 mg
  • iron 1.3 mg
  • sodium 439 mg
  • calcium 32 mg

How to Make It

  1. 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.