Cooking Light's Bread Stuffing Recipe
Recipe
Ingredients
1 (16 oz) load french bread,
1 .cut into 1 inch cubes
3 tbsp reduced-calorie stick
1 .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
1 .chicken broth
1 vegetable cooking spray
Recipe
Preparation
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
Servings:
10
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Food Tips of the Week
Dieting made easy
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Cooking Light's Bread Stuffing Recipe Index from Recipes 4U
You can now stop spending your hard earned cash on over priced recipe publications or exorbitant meals out in swanky eating establishments, just find and print the recipe that fits your mood and you will soon be preparing a good meal to delight your family in the comfort of your own kitchen
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