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Photo of Stuffing with Sage and Chives by WW

Stuffing with Sage and Chives

4
PersonalPoints™ 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 flavors of sage and chive.

Ingredients

Cooking spray

4 spray(s)

Whole wheat bread

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

Olive oil

2 tsp

Light butter

2 tsp

Uncooked onion(s)

1 cup(s), diced

Uncooked celery

3 rib(s), medium, diced

Dried thyme

2 tsp

Dried sage

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Canned chicken broth

2 cup(s)

Chives

2 Tbsp, 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.
  5. 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. For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing.

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