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| Cooking Light's Bread Stuffing Recipe |
Category: Other / Low-Cal
Rating:
N/A
Servings: 10
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Ingredients
1 (16 oz) load french bread,
1 .cut into 1 inch cubes
3 tablespoon reduced-calorie stick
1 .margarine
1 1/2 cup chopped celery
3/4 cup chopped onion
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 (10 1/2 oz) can low-salt
1 .chicken broth
1 vegetable cooking spray
Cooking 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 = 1/2 cup.
Source: Cooking Light Magazine, Nov/Dec 1995
low-cal,cyberealm,low-fat,sides
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