Sage Stuffing

Ingredients:

• 1 Loaf of Whole Wheat Bread
• 1 T Extra Virgin Olive Oil
• 1/2 c. Celery, chopped
• 1/2 c. Sweet Onion, chopped
• 1/2 c. Carrots, chopped
• 1/2 c. Mushrooms
• 2 c. Reduced Sodium Chicken Broth
• 1 T Dried Sage
• 1/2 t. Dried Thyme
• Salt & Pepper to taste

Preparation:

• Heat oven to 350 degrees Fahrenheit
• Place bread slices on a cookie sheet and bake for 15-20 minutes until golden brown, turning each piece halfway through.
• Cut bread slices into cubes
• Heat olive oil in a skillet on the stove over medium heat.  Add celery, onion, carrots and mushrooms.  Saute 8-10 minutes or until tender.
• Stir in chicken broth, sage, thyme, salt and pepper to above mixture.  Remove from heat and add cubed bread.
• Spray a non-stick casserole dish and spoon in above mixture
• Bake covered for 30 minutes.  Remove cover and bake for an additional 15 minutes or until top is golden brown.

Courtesy of Kathleen Crim (RD, LD)