Cooking light's bread stuffing
Yield: 10 Servings
Ingredients:
- 1 (16 oz) load French bread .cut into 1 inch cubes
- 3 tb Reduced-calorie stick .margarine
- 1 1/2 c Chopped celery
- 3/4 c Chopped onion
- 1/4 c Water
- 1/2 ts Salt
- 1/2 ts Rubbed sage
- 1/2 ts Dried thyme
- 1/4 ts Pepper
- 1 (10 1/2 oz) can low-salt
Instructions:
.chicken broth Vegetable cooking spray 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
