Bread Stuffing

3/4

cup butter or margarine

large celery stalks, chopped

medium onion, chopped (1/2 cup)

cups soft bread cubes (15 slices)

1 1/2

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

teaspoon salt

1/2

teaspoon ground sage

1/4

teaspoon pepper

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1

Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
2

Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
3

Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

For 6 grams of fat and 130 calories per serving, decrease the butter to 1/4 cup. Heat butter and 1/2 cup chicken broth to boiling in Dutch oven over medium-high heat, and cook celery and onion in the broth mixture.
Just about any kind of bread makes great stuffing! Try whole-grain, sourdough, rye, herb or corn bread. You can even mix and match bread varieties if you’d like.

Nutrition Information

1 Starch; 1 Vegetable; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.