Classic Stuffing

Ingredients:
12 slices whole wheat or white bread, preferably day-old, cubed
2 Tbsp light butter
1 cup onion, diced
1 cup celery, chopped
1 ¾ cups fat-free chicken broth
1 tsp dried sage, or to taste
1 tsp ground thyme, or to taste
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
2 Tbsp fresh chives, chopped

Instructions:
Preheat oven to 350° and coat a 4-quart baking dish with non-stick cooking spray.

Arrange bread cubes on a large ungreased baking sheet in a single layer, using 2 baking sheets if necessary.  Bake until lightly toasted, about 8 minutes.  Remove bread from oven and set aside.  Increase oven temperature to 375°.

In a large skillet over medium-high heat, melt butter.  Add onion and celery; sauté until soft, about 3 minutes.  Add thyme, sage, salt, and pepper.  Stir to coat and cook until herbs are fragrant, about 1 minute.

Transfer onion mixture to a large mixing bowl.  Add bread, broth, and chives; toss to combine.  Spoon mixture into prepared baking dish and cover.  Bake for 20 minutes.  Uncover and bake until top is golden brown, about 15 to 20 minutes more.

Yields ½ to a scant ¾ cups per serving

Special Information:
To help dry out fresh bread, leave the bread bag open and somewhat uncovered for 1 to 2 days, at room temperature, before making this recipe.  For an interesting variation, use sourdough, rye, or a combination of different breads.

You can make this stuffing in advance and bake it just before serving.  The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer.  Thaw overnight in the refrigerator before baking as directed.

This recipe can also be doubled and cooked inside a 15 pound turkey.  The POINTS values may vary for stuffing cooked inside a turkey.