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Sunday, November 6, 2011



Here’s a stuffing recipe that won’t leave you stuffed this Thanksgiving! Switching from butter to a smaller amount of oil cuts two-thirds of the total fat and a third of the calories. Plus using whole-grain bread adds three grams of fiber per serving. I made this recipe for last year's Thanksgiving and my family loved it! From eatbetteramerica.

Prep Time: 30 min
Start to Finish: 1 hr 40 min
Makes: 12 servings (1/2 cup each)
15 slices white whole grain bread
2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
2 cups Progresso reduced-sodium chicken broth (from 32-oz carton)
1 teaspoon dried sage leaves, crushed, or 1 tablespoon finely chopped fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh thyme leaves
1/4 teaspoon pepper
1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside.
2. On large cookie sheet, place bread slices. Bake 15 to 20 minutes, turning each slice once, until firm and 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 and carrot; cook 6 to 8 minutes, stirring frequently, until tender. Stir in broth, sage, salt, thyme and pepper; heat to boiling. Remove from heat. Stir in bread cubes until well mixed. Spoon mixture into casserole.
4. Cover; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 380mg; Total Carbohydrate 18g (Dietary Fiber 3g, Sugars 4g); Protein 4g

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