Stuffing

This is the stuffing I made for our Holiday Dinner 2008. The good news is that it is a healified stuffing recipe. You don't have to tell your husbands that though. They will never know. Evidently it is supposed to be better for you because it doesn't use butter and therefore it cuts out 2/3 of the fat.

Stuffing
from www.eatbetteramerica.com

Makes 12 servings (1/2 cup each)

15 slices bread
2 TBS olive oil
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped carrot
2 c. chicken broth
1 tsp. dried sage leaves crushed or 1 tablespoon finely chopped fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme or 1 1/2 teaspoon chopped fresh thyme
1/4 teaspoon pepper

1. Heat oven to 350. Spray 2-quart casserole with cooking spray; set aside.

2. On large cookie sheet, place bread slices. Back 15 to 20 minutes, turning each slice once, until firm & very light golden brown. Remove bread slices from cookie sheet; cut into 1/2-inch cubes.

3. In 12-inch nonstick skillet, heat oil over medium-high heat. Add celery, onion & carrot; cook 6 to 8 minutes, stirring frequently, until tender. Stir in broth, sage, salt, thyme & pepper; heat to boiling. Remove from heat. Stir in bread cubes until well mixed. Spoon mixture into casserole.

4. Cover; back 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown.

Nutritional information per serving:
120 Calories (35 from fat)
4g Fat
0g Cholesterol
380mg Sodium
18g Carbohydrates
4g Protein