Skinny Stuffing

  • Prep Time 30 min
  • Total Time 1 hr 40 min
  • Servings 12

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.