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Old-Fashioned Bread and Sage Dressing - 24 -- e-w

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Recipe du Jour – e-mail
Old-Fashioned Bread and Sage Dressing - 24
Makes about 12 cups

1/4 cup (50 g) reduced-fat margarine
5 celery ribs with leaves, chopped
1 medium onion, chopped
1 teaspoon (5 ml) crushed dried thyme
1/2 to 1 teaspoon (2.5 to 5 ml) crushed dried sage
1/4 teaspoon (1.75 ml) freshly ground pepper
2 1-pound (480 g) loaves firm white bread, cut into
1/2-inch slices
1/3 cup (20 g) chopped parsley
2 1/2 to 3 cups (560 to 720 ml) 98% fat-free, no-salt-added canned chicken broth

Preheat oven to 325°F (160°C), Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, and pepper. Set aside.

Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side. Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point stuffing can be made 1 day ahead, placed in a self-sealing plastic bag, and refrigerated).

In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Pour on hot broth and stir until bread is evenly moistened, starting with 2-1/2 cups broth and adding additional broth to reach desired consistency.

Transfer dressing mixture to a shallow baking casserole. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned and heat through, another 15 to 20 minutes.

One 1/2-cup serving equals: 116 calories (20% calories from fat), 4 g protein, 3 g total fat (0.6 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 237 mg sodium ++++ Diabetic exchanges: 1-1/2 carbohydrate (bread/starch) +++WWP: 2