Old-Fashioned Herb Stuffing

Name: Old-Fashioned Herb Stuffing
Ingredients: 6 6 slices rye bread (or combination) or 6 slices white bread, cut in 1/2-inch cubes (or combination); 1 tablespoon margarine or 1 tablespoon butter; 1 cup onion, chopped; 1/2 cup celery, thinly sliced; 1/2 cup carrot, thinly sliced; 1 cup fat free chicken broth or 1 cup reduced-sodium fat-free chicken broth; 1 tablespoon chopped fresh thyme or 1 tablespoon chopped dried thyme; 1 tablespoon chopped fresh sage or 1 tablespoon chopped dried sage; 1/2 teaspoon paprika; 1/4 teaspoon black pepper

10 ingredients

10 steps

Ingredients

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

Directions

1

Preheat oven to 350°F degrees.
2

Place bread cubes on baking sheet; bake 10 minutes or until dry.
3

Melt margarine in large saucepan over medium heat.
4

Add onion, celery and carrot; cover and cook 10 minutes or until vegetables are tender.
5

Add broth, thyme, sage, paprika and pepper; bring to a simmer.
6

Stir in bread pieces; mix well.
7

Remove pan from heat; set aside.
8

Coat a 1 1/2 quart baking dish with nonstick cooking spray.
9

Spoon stuffing into dish.
10

Cover and bake 25 to 30 minutes or until heated through.