Try this Cooking Lights Bread Stuffing recipe, or contribute your own.
Suggest a better descriptionPlace 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. Source: Cooking Light Magazine, Nov/Dec 1995
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 8 | ||
Calories from Fat: 1 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.8mg | 0 % | |
Potassium 41.8mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
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