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

Related recipes