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Cooking Light's Bread Stuffing Recipe

by Global Cookbook

Ingredients

1 x (16 ounce) load French bread, .cut into 1 inch cubes 3 Tbsp. Reduced-calorie stick .margarine 1 1/2 c. Minced celery 3/4 c. Minced onion 1/4 c. Water

1/2 tsp Salt 1/2 tsp Rubbed sage 1/2 tsp Dry thyme 1/4 tsp Pepper 1 x (10 1/2 ounce) can low-salt .chicken broth Vegetable cooking spray

Directions

1. Place bread cubes in a layer on a jelly-roll pan. Bake at 350F for 12 min, or possibly till toasted; place in a bowl. Heat margarine in a saucepan over medium heat. Add in celery and onion; saute/fry 10 min. Remove from heat; stir in water and next 5 ingredients (water through broth). Add in the bread cubes, tossing to coat; spoon into a 2 qt case role coated with cooking spray. Cover; bake at 375F for 30 min. Serving size = 1/2 c..

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