- 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) uncooked onion(s), diced
- 3 rib(s), medium uncooked celery, 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
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.
- *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 SmartPoints value). For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing (could affect SmartPoints value).