Bread Stuffing

HOWARD L. PUCKETT

Yield: 10 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 19%
  • Fat: 3.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.7g
  • Carbohydrate: 27.3g
  • Fiber: 1.6g
  • Cholesterol: 1mg
  • Iron: 1.3mg
  • Sodium: 439mg
  • Calcium: 32mg

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

  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.
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