- 1 spray(s) cooking spray
- 12 slice(s) whole wheat bread, 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, about 15 minutes more. Divide into 8 pieces and serve. Yields 1 piece per serving.
- *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 favorite bread, such as whole grain, sourdough or a light variety (could affect PointsPlus values). For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing (could affect PointsPlus values). 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.