Bread Stuffing

27 Nov

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

Preparation

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.

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