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Old-Fashioned Herb Stuffing
Browse the recipe Old-Fashioned Herb Stuffing
Old-Fashioned Herb Stuffing
YIELD Makes 4 servings
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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:
- Preheat oven to 350°F. Place bread cubes on baking sheet; bake 10 minutes or until dry.
- Melt margarine in large saucepan over medium heat. Add onion, celery and carrot; cover and cook 10 minutes or until vegetables are tender.
- 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.
- 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.
This recipe appears in:
Stuffing
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 |