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Skinny Stuffing

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. MORE+ LESS-

By Betty Crocker Kitchens

March 11, 2016

Ingredients

slices white whole-grain bread

tablespoons olive oil

1/2

cup chopped celery

1/2

cup chopped onion

1/2

cup chopped carrot

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

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

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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.