Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Prepare the onion mixture up to 3 days ahead. Cover and store in the refrigerator. You can also toast the bread up to 3 days ahead; store it in an airtight container. Before serving, combine the onion mixture and bread, then add the broth and bake.

Recipe by Cooking Light November 2002


Recipe Summary test

12 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Arrange the bread cubes in single layers on 2 baking sheets. Bake at 350° for 18 minutes or until toasted. Remove from oven.

  • Increase oven temperature to 375°.

  • Melt butter in a large nonstick skillet over medium-high heat. Add onion and celery; sauté 4 minutes or until tender. Add ham and next 5 ingredients (ham through salt); sauté 2 minutes.

  • Combine onion mixture and bread, tossing gently to combine. Add broth; toss gently to coat. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

  • Cover and bake at 375° for 10 minutes. Uncover and bake an additional 35 minutes or until golden brown.

Nutrition Facts

179 calories; calories from fat 25%; fat 4.5g; saturated fat 1.9g; mono fat 1.7g; poly fat 0.5g; protein 9.1g; carbohydrates 25.4g; fiber 2.2g; cholesterol 18mg; iron 1.5mg; sodium 609mg; calcium 45mg.