Weight Watchers Plus points: 3
Servings: 8
12 slices whole-wheat bread or white bread, preferably day-old, cubed
2 tsp olive oil
2 tsp light butter
1 cup uncooked onions, diced
3 ribs uncooked celery, diced
2 tsp dried thyme
2 tsp dried sage
1/2 tsp salt
1/4 tsp black pepper
2 cups canned chicken broth
2 tsp chives, fresh, chopped
Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking
spray.
Arrange bread cubes on a large ungreased baking sheet in a single layer (use
2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8
to 10 minutes. Remove bread from oven and set aside; leave oven set to
350ºF.
Meanwhile, in a large skillet over medium-high heat, heat oil and butter
together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3
minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are
fragrant, about 1 minute.
Transfer onion mixture to a large mixing bowl. Add bread, broth and chives;
toss to combine. Spoon mixture into prepared baking dish and cover with foil;
bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more.
Yields about 1 cup per serving.
You can make this stuffing in advance and bake it just before serving. The
stuffing will last up to 3 days in the refrigerator or 3 months in the freezer.
Thaw overnight in the refrigerator before baking as directed.
For added
flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to
the stuffing.
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