Bread Stuffing Made Lighter
By: Helen Pitlick
Published: Monday, November 30, 2009 - 2:26pm

Ingredients




1 pound sliced white bread
1 cup chopped celery
1/2 cup chopped onion
2 tablespoons margarine
1 teaspoon poultry seasoning or herbs of choice
1/4 teaspoon pepper
1 cup chopped apple, cored and peel removed (optional)
1 cup water
1 teaspoon Butter Buds sprinkles
1/2 teaspoon chicken bouillon granules
non-stick cooking spray

Preparation

1 Cut bread into 1/2-inch cubes. Spread into a single layer in a shallow baking pan. Bake in a 300F for 10 to 15 minutes or till dry, Stirring twice. Or let bread cubes stand, covered, at room temperature for 8 to 12 hours. 2 In a small saucepan cook the celery and onion in margarine until tender. 3 Remove from heat. Stir in the poultry seasoning and pepper. Place the dry bread cubes in a mixing bowl. Add onion mixture and apple. Combine the water, butter-flavored sprinkles, and bouillon granules; drizzle over bread mixture, tossing lightly to moisten. If desired, add addition water for desired moistness. Spray a 2-quart casserole with nonstick coating. 4 Spoon stuffing into casserole. Chill till needed. 5 Bake stuffing at 325F uncovered for 60 minutes or at 350F partially covered for 45 minutes. If you want a moist dressing, cover with foil and vent at one corner.

About


NOTES : If you don't want the fruit, add carrots or a little jicama or some slightly sweet fibrous veggie