Healthified Stuffing

 

15

slices white whole-grain bread

2

tablespoons olive oil

1/2

cup chopped celery

1/2

cup chopped onion

1/2

cup chopped carrot

2

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1

teaspoon dried sage leaves, crushed, or 1 tablespoon finely chopped fresh sage leaves

1/2

teaspoon salt

1/2

teaspoon dried or 1 1/2 teaspoons chopped fresh thyme leaves

1/4

teaspoon pepper

• 1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside.
• 2 On large cookie sheet, place bread slices. Bake 15 to 20 minutes, turning each slice once, until firm and very light golden brown. Remove bread slices from cookie sheet; cut into 1/2-inch cubes.
• 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Add celery, onion and carrot; cook 6 to 8 minutes, stirring frequently, until tender. Stir in broth, sage, salt, thyme and pepper; heat to boiling. Remove from heat. Stir in bread cubes until well mixed. Spoon mixture into casserole.
• 4 Cover; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown.