Ingredients

	1 spray(s) cooking spray
	12 slice(s) whole-wheat bread, or white bread, preferably day-old, cubed*
	2 tsp olive oil
	2 tsp light butter
	1 cup(s) onion(s), diced
	3 medium celery, stalks, diced
	2 tsp dried thyme
	2 tsp dried sage
	1/2 tsp table salt
	1/4 tsp black pepper, freshly ground
	2 cup(s) canned chicken broth
	2 Tbsp chives, fresh, chopped

Instructions

• Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
  
  
• Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.
  
  
• Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
  
  
• Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more. Yields about 1 cup per serving.

Notes

• *Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.
  
  You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.
  
  Feel free to substitute your favorite bread, such as whole grain, sourdough or a light variety (could affect POINTS values).
  
  For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing (could affect POINTS values).