Bread Stuffing

Recipe Ingredients

16 oz	454g	French bread - cut in 1" cubes
3 tablespoons	45ml	Reduced-calorie stick margarine
1 1/2 cups	165g / 5.8oz	Chopped celery
3/4 cup	46g / 1.6oz	Chopped onion
1/4 cup	59ml	Water
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Rubbed sage
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Pepper
10 1/2 oz	298g	Low-salt chicken broth
		Vegetable cooking spray

Recipe Instructions

Place bread cubes in a layer on a jelly-roll pan. Bake at 350=EA 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 bread cubes, tossing to coat; spoon into a 2-quart casserole coated with cooking spray. Cover; bake at 375 degrees for 30 minutes.

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 90

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