Wednesday, May 6, 2009

Sage Stuffing Bake

For this I use light bread that I toast, so I get twice as much for the
same amount of calories. I always at least double the recipe.

Sage Stuffing Bake
JoAnna M. Lund

Who says we can't enjoy stuffing with out the guilt. This virtually
fat-free version has all the flavor of traditional stuffing.
Serves 8

1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon dried sage
1/8 teaspoon black pepper
4 cups (6-ounces) unseasoned whole wheat and white dry bread crumbs
2 cups (one 16-ounce can) Healthy Request Chicken Broth

Preheat oven to 350 degrees. Spray and 8-by-8 inch baking dish with
butter-flavored cooking spray. In a large skillet sprayed with
butter-flavored cooking spray, saure celery and onion for 6 to 8 minutes
or just until vegetables are tender. Add sage, black pepper and bread
cubes. Mix well to combine. Gradually stir chicken broth into bread
cubes. Toss gently to evenly moisten. Place stuffing into prepared baking
dish. Cover and bake for 40 to 45 minutes. Divide into 8 servings.

HINT: Pepperidge Farm bread crubes work great.

Each serving equals:
HE 1 Bread, 1/4 Vegetable, 4 Optional Calories
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101 Calories, 1gm Fat, 4gm Protein,
19gm Carbohydrate, 380mg Sodium,
5mg Calcium, 1 gm Fiber
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Diabetic: 1 Starch

"Best of Healthy Exchanges Food Newsletter Cookbook pg. 174"
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