Bread Stuffing
- 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
- Place bread cubes in a layer on a jelly-roll pan. Bake at 350u0b0 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 375u0b0 for 30 minutes.
bread, margarine, celery, onion, water, salt, sage, thyme, pepper, lowsalt chicken broth, vegetable cooking spray
Taken from www.myrecipes.com/recipe/bread-stuffing (may not work)