Friday, November 26, 2010

Thanksgiving - Stuffing with Sage and Chives

I tried a new recipe for stuffing this year. I didn't love it, but I thought I would share it because maybe someone else will have better luck with it.

Stuffing with Sage and Chives
From Weight Watchers - 2 Points per serving
Serves 8


1 spray(s) cooking spray

12 slice(s) whole-wheat bread, or white bread, preferably day-old, cubed

2 tsp olive oil

2 tsp light butter

1 cup(s) onion(s), diced

3 medium celery, stalks, diced

2 tsp dried thyme

2 tsp dried sage

1/2 tsp table salt

1/4 tsp black pepper, freshly ground

2 cup(s) canned chicken broth

2 Tbsp chives, fresh, chopped


Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.

Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 sheets if not enough room). Bake until lightly toasted, about 8-10 minutes. Remove bread from oven and set aside; leave oven set to 350.

Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; saute until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. 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 with foil; bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more. Yields about 1 cup per serving.


I thought the stuffing was dry and not terribly flavorful. I over-toasted the bread, and the chives were not noticeable. I probably would try this again with some changes - more seasonings and maybe some other vegetables. I think I should have taken the effort to cube the bread instead of tearing it. Oh well! The rest of the meal was great!

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