Photo of Stuffing with sage and chives by WW

Stuffing with sage and chives

4
4
4
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
8
Difficulty
Easy
This stuffing gets a nutrient boost from whole-wheat bread and is infused with the distinct flavours of sage and chive.

Ingredients

whole wheat bread

12 slice(s), or white bread, preferably day-old, cubed*

olive oil

2 tsp(s)

light butter

2 tsp(s)

uncooked onion(s)

1 cup(s), diced

uncooked celery

3 rib(s), medium, diced

dried thyme

2 tsp(s)

dried sage

2 tsp(s)

table salt

½ tsp(s)

black pepper

¼ pinch, freshly ground

canned chicken broth

2 cup(s)

chives

2 tbsp(s), fresh, chopped

Instructions

  1. Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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. Slice into 8 pieces and serve.

Notes

*Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe. Feel free to substitute your favourite bread, such as whole grain, sourdough or a light variety (could affect SmartPoints® values). For added flavour, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing. 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.

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