Skinny Stuffing

Name: Skinny Stuffing
Prep time: 30 min
Total time: 1 h 40 min
Yield: 12
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

14 Ratings

1 Reviews

0 Questions

Prep 30 min
Total 1 hr 40 min
Servings 12

69% less fat • 93% less sat fat • 36% fewer calories than the original recipe. A change from butter to a smaller amount of oil cuts 2/3 of the total fat, and using whole-grain bread adds 3g of fiber per serving. Start a new tradition.

By Betty Crocker Kitchens

Updated March 11, 2016

Make With

Progresso Broth

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

Steps

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.