Old-Fashioned Herb Stuffing

Old-Fashioned Herb Stuffing

Old-Fashioned Herb Stuffing


Makes 4 servings


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


  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
Calories 199
Calories from Fat 23 %
Total Fat 5 g
Saturated Fat 1 g
Carbohydrate 32 g
Fiber 5 g
Protein 8 g
Sodium 395 mg

Dietary Exchange

Starch 2
Fat 1

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