1 (16 oz) load French bread,
.cut into 1 inch cubes
3 tb Reduced-calorie stick
.margarine
1 1/2 c Chopped celery
3/4 c Chopped onion
1/4 c Water
1/2 ts Salt
1/2 ts Rubbed sage
1/2 ts Dried thyme
1/4 ts Pepper
1 (10 1/2 oz) can low-salt
.chicken broth
Vegetable cooking spray
Place bread cubes in a layer on a jelly-roll pan. Bake at 350F for 12
minutes, or until toasted; place in a bowl. Melt margarine in a
saucepan over medium heat. Add celery and onion; saute 10 minutes.
Remove from heat; stir in water and next 5 ingredients (water through
broth). Add the bread cubes, tossing to coat; spoon into a 2 quart
case role coated with cooking spray. Cover; bake at 375F for 30
minutes. Serving size = 1/2 cup.
Yields
10 Servings