Recipe number 17762 is

Cooking Light's Bread Stuffing

The ingredients are:
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

The recipe yield is:
10 Servings

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

Cyberealm; Side Dishes; Low-Cal; Low-Fat

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