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|
|1/4||teaspoon black pepper|
- 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.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||23 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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