Cooking Lights Bread Stuffing Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1: , (16 oz) load French bread,
.cut into 1 inch cubes,
3 tbsp: Reduced-calorie stick,
.margarine,
1 1/2 cup: Chopped celery,
3/4 cup: Chopped onion,
1/4 cup: Water,
1/2 tsp: Salt,
1/2 tsp: Rubbed sage,
1/2 tsp: Dried thyme,
1/4 tsp: Pepper,
1: , (10 1/2 oz) can low-salt
.chicken broth,
Vegetable cooking spray,
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
Source from luhu.jp
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
Source from luhu.jp