Stuffing (serves 10)

Calories: 151: protein: 2g carbs: 20 g; fat: 7 g (per serving)

Ingredient List

• 1 loaf of low-calorie bread (about 14 slices), diced into cubes

• 1/2 cup unsalted butter or olive oil

• 1 large onion, finely chopped

• 3 celery stalks, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary, crushed

• Salt and black pepper to taste

• 2 cups low-sodium vegetable or chicken broth

• Fresh parsley, chopped, for garnish

1. Instructions:

1. Preheat the oven.

   • Preheat your oven to 350°F (175°C).

2. Prepare bread cubes:

   • Cut the low-calorie bread into small cubes. Spread them out on a baking sheet and toast them in the preheated oven for about 10–15 minutes, or until they are slightly crisp. Remove it and set aside.

3. Sauté Vegetables:

   • In a large skillet, melt the unsalted butter or heat the olive oil over medium heat. Add chopped onions and celery. Sauté until they are soft and translucent.

4. Add Garlic and Herbs:

   • Add minced garlic, dried sage, dried thyme, dried rosemary, salt, and black pepper to the skillet. Sauté for an additional 2-3 minutes until the herbs are fragrant.

5. Combine Bread Cubes and Vegetables:

   • In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and herb mixture. Toss until well combined.

6. Moisten with Broth:

   • Gradually pour the low-sodium vegetable or chicken broth over the bread mixture. Stir well to moisten the bread evenly. Adjust the amount of broth based on your desired level of moisture.

7. Bake:

   • Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake in the preheated oven for 25-30 minutes. Remove the foil for the last 10 minutes to allow the top to become golden brown.

8. Garnish and Serve:

   • Once baked, garnish the stuffing with fresh chopped parsley. Serve warm.

   
   

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