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Suggested Serving Size

3/4 cup

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Ingredients

• 10 slices whole wheat bread, cubed
• 4 Tbsp unsalted butter
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 Tbsp dried sage
• 1/8 tsp salt
• Black pepper to taste
• 1/4 cup chopped fresh sage
• 1 garlic clove, minced
• 2 cups low-sodium chicken broth or turkey broth

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Preparation

1. Preheat oven to 350°.
2. Layer bread cubes on a baking sheet and toast in oven about 10 minutes. Remove from oven and set aside.
3. In a large saucepan, heat butter over moderate heat until melted. Add onion, carrots and celery and sauté for 1 minute. Mix in seasonings and garlic, and cook 3 minutes, until vegetables are softened. Add chicken broth and simmer for 2 minutes. Remove from heat.
4. In a large bowl, toss toasted bread cubes (reserve 1/4 cup for topping later) with vegetable mixture.
5. Coat a casserole dish with nonstick cooking spray. Transfer stuffing mixture to casserole dish and top with reserved 1/4 cup bread cubes. Bake, uncovered, for 20 minutes or until golden.

Nutrition

Calories	143
Total Fat	5
Sat Fat	1
Cholesterol	13
Sodium	363
Total Carb	22
Fibers	4
Sugars	0
Proteins	5