This delicious Sage and Onion Stuffing Recipe starts with a loaf of simple whole wheat bread and includes tons of fresh herbs for flavor.
Equipment
Casserole dish
Baking sheet
Ingredients
1lbwhole wheat bread
2tbspbutterunsalted
1oniondiced
2cupscelerydiced
2tbspparsleyminced
1tbsprosemaryfresh minced
1tbspsagefresh minced
1tspgarlic powder
1/2tspsalt
1/4tspblack pepper
1egg
1egg white
2.5cupsvegetable brothlow sodium
Instructions
Preheat the oven to 250°F. Lay the bread out between 2 baking sheets and bake to dry out, about 30-40 minutes.
When cool, stack the slices and cut them into 1-inch cubes.
Increase the oven temperature to 350°F and spray a 13x9-inch baking dish with nonstick cooking spray, and set aside.
Heat a large skillet over medium-high heat and add the butter, onions, and celery, cooking until they soften 8-10 minutes. Add the herbs and cook an additional 2 minutes
Working in batches or split between two large bowls, combine the bread cubes, vegetable mixture, garlic powder, salt, and black pepper.
In a medium mixing bowl, whisk the egg, egg white, and broth. Add this mixture to the bread cube mixture and toss together gently with tongs to moisten all of the bread.
Transfer to the prepared baking dish and cover with foil. Bake until brown on top and set in the center, 40-45 minutes.
Notes
WW Blue Plan: 6 pointsWW Green Plan: 6 pointsWW Purple Plan : 4 points