Old-Fashioned Herb Stuffing

Name: Old-Fashioned Herb Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 6 slices rye bread (or combination) or 6 slices white bread, cut in 1/2-inch cubes (or combination); 1 tablespoon margarine or 1 tablespoon butter; 1 cup onion, chopped; 1/2 cup celery, thinly sliced; 1/2 cup carrot, thinly sliced; 1 cup fat free chicken broth or 1 cup reduced-sodium fat-free chicken broth; 1 tablespoon chopped fresh thyme or 1 tablespoon chopped dried thyme; 1 tablespoon chopped fresh sage or 1 tablespoon chopped dried sage; 1/2 teaspoon paprika; 1/4 teaspoon black pepper

Submitted by RecipeNut

Download

Ready In:: 1hr
Ingredients:: 10
Serves:: 4

ingredients

6 6 slices rye bread (or combination) or 6 slices white bread, cut in 1/2-inch cubes (or combination)
1 tablespoon margarine or 1 tablespoon butter
1 cup onion, chopped
¹⁄₂ cup celery, thinly sliced
¹⁄₂ cup carrot, thinly sliced
1 cup fat free chicken broth or 1 cup reduced-sodium fat-free chicken broth
1 tablespoon chopped fresh thyme or 1 tablespoon chopped dried thyme
1 tablespoon chopped fresh sage or 1 tablespoon chopped dried sage
¹⁄₂ teaspoon paprika
¹⁄₄ teaspoon black pepper

directions

Preheat oven to 350°F degrees.
Place bread cubes on baking sheet; bake 10 minutes or until dry.
Melt margarine in large saucepan over medium heat.
Add onion, celery and carrot; cover and cook 10 minutes or until vegetables are tender.
Add broth, thyme, sage, paprika and pepper; bring to a simmer.
Stir in bread pieces; mix well.
Remove pan from heat; set aside.
Coat a 1 1/2 quart baking dish with nonstick cooking spray.
Spoon stuffing into dish.
Cover and bake 25 to 30 minutes or until heated through.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was a good and simple recipe but too much sage for my taste. Next time I'll use a bit less.

Jazze22
I made this for dinner last night; I had my MIL over. My MIL usually doesn't eat enough to keep a bird alive, but did she ever pig out last night! She absolutely raved about how good your stuffing was RecipeNut! DH and I had it reheated again tonight. Today my parents stopped over and I told them about how delicious this stuffing was and that I'm thinking this is the recipe that I'll use for our Thanksgiving dinner this year. I detest stale bread, so when it is a couple days old, I pop it in the toaster...turn the toaster on just long enough to warm up, then let the bread dry out from the heat and surrounding air. Then I keep bags of these dried slices of bread in the freezer. I doubled this recipe, so I used approximately 12 of these dried slices of bread. The carrots gave a lovely touch of contrasting color in the dressing, as well as sneaking a few extra vegetables into our diets. Thank you for sharing this delicious stuffing recipe RecipeNut!!!

Cindy Lynn