WLS Thanksgiving Old-Fashioned Bread and Sage Dressing

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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 325°F

Melt margarine in a large nonstick skillet. Add celery and onion.

Sauté 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)