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Marinated Mushrooms Carrots and Snow Peas
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Old-Fashioned Herb Stuffing
Yield: Makes 4 servings
Ingredients:
6
slices (8 ounces) whole wheat, rye or white bread (or combination), cut into 1/2-inch cubes
1
tablespoon margarine or butter
1
cup chopped onion
1/2
cup thinly sliced celery
1/2
cup thinly sliced carrot
1
cup fat-free reduced-sodium chicken broth
1
tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1
tablespoon chopped fresh sage or 1 teaspoon dried sage
1/2
teaspoon paprika
1/4
teaspoon black pepper
Preparation:
1.
Preheat oven to 350°F. Place bread cubes on baking sheet; bake 10 minutes or until dry.
2.
Melt margarine in large saucepan over medium heat. Add onion, celery and carrot; cover and cook 10 minutes or until vegetables are tender.
3.
Add broth, thyme, sage, paprika and pepper to saucepan; bring to a simmer. Stir in bread pieces; mix well. Remove pan from heat; set aside.
4.
Coat 1-1/2-quart baking dish with nonstick cooking spray. Spoon stuffing into dish. Cover and bake 25 to 30 minutes or until heated through.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | 5 g |
| Carbohydrate | 32 g |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 23 % |
| Calories | 199 |
| Protein | 8 g |
| Sodium | 395 mg |
Dietary Exchange:
| Fat | 1 |
| Starch | 2 |
This recipe appears in:
Stuffing
