This one is for Marty. Hope I am not too late. I am going to give two different bread sources for this recipe. If you are counting points use the 35 calorie a slice bread and if you are diabetic or watching carbs use the extra protein bread.
Homemade Stuffing
10 slices 35 calorie wheat bread
10 slices 35 calorie whit bread
OR
10 slices of high fiber bread with extra protein added
butter flavor cooking spray
1 teaspoon savory
1 teaspoon poultry season
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about 3/4 cup)
1/2 carrot, diced (about 1/2 cup)
1/4 cup of white wine (or substitute turkey or chicken broth)
2 1/2 - 3 cups de-fatted or fat free turkey or chicken broth
1. Heat oven to 250 degrees
2. Stack bread and cut into 1" cubes with serrated knife. Spread on a jelly roll pan, lightly spray with butter flavor cooking spray and bake at 250 degrees stirring occasionally until toasted. Remove from oven and place in a large bowl.
3. Sprinkle with savory, poultry seasoning, ground sage, salt (if desired), and pepper. Mix well and set aside.
4. While bread is toasting; saute onion, celery, and carrot in butter flavor spray until tender adding a little water if necessary to prevent browning. Add white wine and cook until alcohol is evaporated. Add 2 1/2 cup of broth and bring to a boil. Remove from heat and add bread mixture. Stirring until combined. Add additional broth if need, remember you will loose some moisture during baking so moister is better, just make sure it is not soupy.
5. Transfer to an 8" square baking pan and bake uncovered at 350 degrees until brown on top about 45 minutes
HINT: Make recipe through step 3; making sure all moisture is removed from bread. Cool completely. And place it a zip top bag for use later. As long as you are making one batch it only takes a few minutes more to double the ingredients, saving you valuable time later.
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