posted by Sue Freeman 08-05-98 4:34 PM
Bread Stuffing
SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 90
1 (16-ounce) loaf French bread, cut into 1-inch cubes
3 tablespoons reduced-calorie stick margarine
1-1/2 cups 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-ounce) can low-salt chicken broth
Vegetable cooking spray
Preheat oven to 350.
Place bread cubes in a layer on a jellyroll pan. Bake 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.
Yield: 10 servings serving size: 1/2 cup).