Sage and Chives Stuffing

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.