Bread Stuffing

Bread Stuffing Recipe
HOWARD L. PUCKETT

Recipe from

Nutritional 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

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

Preparation

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.

Note:

November 1995
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