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Sage and Herb Whole Wheat Stuffing

Source of Recipe

Unkown
Yield: 12 servings

12 slices stale whole wheat bread
1 medium onion, finely chopped
1 cup finely chopped celery (include leaves)
1 tsp. dried sage
3/4 tsp. dried thyme
3/4 tsp. dried marjoram
1/4 tsp. ground black pepper
2 egg whites, lightly beaten (optional)
2/3 cup chicken broth or Butter Buds liquid

Take 8 of the 12 slices of bread, and tear them into small pieces. Place the pieces in a food processor or blender and process into coarse crumbs. Measure the crumbs. There should be 4 cups. (Adjust the amount if necessary.)

Take the remaining 4 slices of bread, and cut the bread into 1/2-inch cubes. Measure the cubes. There should be 4 cups. (Adjust the amount if necessary.) Place the bread crumbs and cubes in a large bowl, and add all of the remaining ingredients except for the chicken broth. Toss to mix well.

Slowly add the broth as you continue tossing. Coat a 2-qt. casserole dish with nonstick cooking spray. Loosely
spoon the stuffing into the dish, and bake uncovered at 325 F. for 45 minutes to an hour, or until heated through and lightly browned on top. Serve hot.

NUTRITIONAL FACTS (PER 1/2-CUP SERVING): Calories: 92, Cholesterol: 0 mg, Fat: 1 g, Fiber: 2.5 g, Protein: 3.7 g, Sodium: 205 mg

VARIATIONS:
For a change of pace, add one of the following ingredients to your whole wheat stuffing:

*1 cup peeled chopped roasted chestnuts. *1 can (8-oz.) chopped mushrooms, drained or *1 1/2 cups chopped fresh mushrooms, sautéed in 1 tbsp. of chicken broth.