SKINNY STUFFING

Skinny Stuffing image

69% less fat • 93% less sat fat • 36% fewer calories than the original recipe. A change from butter to a smaller amount of oil cuts 2/3 of the total fat, and using whole-grain bread adds 3g of fiber per serving. Start a new tradition.

Provided by By Betty Crocker Kitchens

Time 1h40m

Yield 12

Number Of Ingredients 10

Ingredients

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

Steps:

Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside.
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.
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.
Cover; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g