Old-Fashioned Bread and Sage Dressing
(makes about 12 cups)
1/4 cup (50 g) reduced-fat margarine
5 celery ribs with leaves, chopped
1 medium onion, chopped
1 teaspoon (5 ml) crushed dried thyme
1/2 to 1 teaspoon (2.5 to 5 ml) crushed dried sage
1 teaspoon (5 ml) salt (optional)
1/4 teaspoon (1.75 ml) freshly ground pepper
2 1-pound (480 g) loaves firm white bread, cut into 1/2-inch slices
1/3 cup (20 g) chopped parsley
2 1/2 to 3 cups (560 to 720 ml) 98% fat-free, no-salt-added canned chicken broth
- Preheat oven to 325Â°F (160Â°C), Gas Mark 3.
- Melt margarine in a large nonstick skillet. Add celery and onion. SautÃ© until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (if using), and pepper. Set aside.
- Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side. Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point stuffing can be made 1 day ahead, placed in a self-sealing plastic bag, and refrigerated).
- In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Pour on hot broth and stir until bread is evenly moistened, starting with 2 1/2 cups broth and adding additional broth to reach desired consistency.
- Transfer dressing mixture to a shallow baking casserole. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned and heat through, another 15 to 20 minutes.
Per 1/2-cup (120 ml) serving: 116 calories (20% calories from fat), 4 g protein, 3 g total fat (0.6 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 237 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)