Cooking light's bread stuffing
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (16 oz) load French bread, | |
| .cut into 1 inch cubes | ||
| 3 | tablespoons | Reduced-calorie stick |
| .margarine | ||
| 1½ | cup | Chopped celery |
| ¾ | cup | Chopped onion |
| ¼ | cup | Water |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Rubbed sage |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Pepper |
| 1 | (10 1/2 oz) can low-salt | |
| .chicken broth | ||
| Vegetable cooking spray | ||
Directions
Place bread cubes in a layer on a jelly-roll pan. Bake at 350F 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 the bread cubes, tossing to coat; spoon into a 2 quart case role coated with cooking spray. Cover; bake at 375F for 30 minutes. Serving size = ½ cup.
Source: Cooking Light Magazine, Nov/Dec 1995