Traditional Herb Stuffing

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Ingredients

• 6 pieces (8 ounces) whole- wheat, rye or white bread (or combination)
• 1 medium onion
• 2 celery stalks
• 2 carrots, peeled
• 1 tablespoon butter
• 1 cup canned chicken broth
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper

Directions

• 1
  Preheat oven to 350°F. Cut bread into 1/2-inch cubes. Place bread cubes on baking sheet; bake until dry, about 10 minutes.
• 2
  Chop onion; set aside. Thinly slice celery and carrots; set aside.
• 3
  Melt butter in large saucepan over medium heat. Add onion, celery and carrots; cover and cook until vegetables are tender, about 10 minutes.
• 4
  Add broth, thyme, sage, paprika and pepper; bring to a simmer. Stir in bread cubes; mix well. Remove saucepan from heat; set aside.
• 5
  Coat a 1 1/2-quart baking dish with nonstick cooking spray. Spoon stuffing into dish. Cover and bake until heated through, 25 to 30 minutes.
• 6
  Variation: For a lower-fat version of this stuffing, substitute margarine for the butter and use reduced-sodium fat-free chicken broth.