Classic Bread Stuffing Recipe: A Flavorful Holiday Side Dish

INGREDIENTS

6 slices (8 ounces) whole wheat, rye or white bread (or combination), cut into 1/2-inch cubes 1 tablespoon margarine or butter 1 cup chopped onion 1/2 cup thinly sliced celery 1/2 cup thinly sliced carrot 1 cup fat-free reduced-sodium chicken broth 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 1 tablespoon chopped fresh sage or 1 teaspoon dried sage 1/2 teaspoon paprika 1/4 teaspoon black pepper

PREPARATION:

1. Preheat oven to 350°F. Place bread cubes on baking sheet; bake 10 minutes or until dry.
2. Melt margarine in large saucepan over medium heat. Add onion, celery and carrot; cover and cook 10 minutes or until vegetables are tender.
3. Add broth, thyme, sage, paprika and pepper to saucepan; bring to a simmer. Stir in bread pieces; mix well. Remove pan from heat; set aside.
4. Coat 1-1/2-quart baking dish with nonstick cooking spray. Spoon stuffing into dish. Cover and bake 25 to 30 minutes or until heated through.

This recipe appears in: Stuffing NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Fiber 5 g Carbohydrate 32 g Saturated Fat 1 g Total Fat 5 g Calories from Fat 23 % Calories 199 Protein 8 g Sodium 395 mg DIETARY EXCHANGE: Fat 1 Starch 2