Ingredients:
6 slices whole wheat bread (or combination) or 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 onions, chopped
1/2 cup celery, thinly sliced
1/2 cup carrots, 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:
Preheat oven to 350 F degrees.
Place bread cubes on baking sheet; bake 10 minutes or until dry.
Melt margarine in large saucepan over medium heat.
Add onion, celery and carrot; cover and cook 10 minutes or until vegetables are tender.
Add broth, thyme, sage, paprika and pepper; bring to a simmer.
Stir in bread pieces; mix well.
Remove pan from heat; set aside.
Coat a 1 1/2 quart baking dish with nonstick cooking spray.
Spoon stuffing into dish.
Cover and bake 25 to 30 minutes or until heated through.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.