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Details

• Servings: 10
• Serving Size: 3/4 cup

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Ingredients

• 10 slices whole wheat bread, cubed
• 4 Tbsp unsalted butter
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 Tbsp dried sage
• 1/8 tsp salt
• Black pepper to taste
• 1/4 cup chopped fresh sage
• 1 garlic clove, minced
• 2 cups low-sodium chicken broth or turkey broth

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Preparation

1. Preheat oven to 350°.
2. Layer bread cubes on a baking sheet and toast in oven about 10 minutes. Remove from oven and set aside.
3. In a large saucepan, heat butter over moderate heat until melted. Add onion, carrots and celery and sauté for 1 minute. Mix in seasonings and garlic, and cook 3 minutes, until vegetables are softened. Add chicken broth and simmer for 2 minutes. Remove from heat.
4. In a large bowl, toss toasted bread cubes (reserve 1/4 cup for topping later) with vegetable mixture.
5. Coat a casserole dish with nonstick cooking spray. Transfer stuffing mixture to casserole dish and top with reserved 1/4 cup bread cubes. Bake, uncovered, for 20 minutes or until golden.

Nutrition Facts

Calories	143
Total Fat	5g
Sat Fat	1g
Cholesterol	13mg
Sodium	363mg
Total Carbs	22g
Fibers	4g
Proteins	5g