Rating: 5 stars
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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

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Recipe Summary

Yield:
12 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.
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