Bread Stuffing

Name: Bread Stuffing
Ingredients: 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

11 ingredients

1 steps

Ingredients

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

Directions

1

Place bread cubes in a layer on a jelly-roll pan. Bake at 350° 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 375° for 30 minutes.