Sage Stuffing Bake
Who says we can't enjoy stuffing with out the guilt. This virtually fat-free version has all the flavor of traditional stuffing.
Serves 8
1/2 cup finely chopped onion
1 teaspoon dried sage
1/8 teaspoon black pepper
4 cups (6-ounces) unseasoned whole wheat and white dry bread crumbs
2 cups (one 16-ounce can) Healthy Request Chicken Broth
Preheat oven to 350 degrees. Spray and 8-by-8 inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, saute celery and onion for 6 to 8 minutes or just until vegetables are tender. Add sage, black pepper and bread cubes. Mix well to combine. Gradually stir chicken broth into bread cubes. Toss gently to evenly moisten. Place stuffing into prepared baking dish. Cover and bake for 40 to 45 minutes. Divide into 8 servings.
HINT: Pepperidge Farm bread crubes work great.
Each serving equals:
HE: 1 Bread, 1/4 Vegetable, 4 Optional Calories
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101 Calories, 1gm Fat, 4gm Protein, 19gm Carbohydrate,
380mg Sodium, 5mg Calcium, 1 gm Fiber
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Diabetic: 1 Starch
"Best of Healthy Exchanges Food Newsletter Cookbooklet pg. 174 or Healthy Exchanges Food Newsletter November 1992, pg. 7."
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