Recipe - Cooking Lights Bread Stuffing

1 (16 oz) load French bread,
.cut into 1 inch cubes
3 tablespoon Reducedcalorie stick
.margarine
1 One half cup Chopped celery
Three fourths cup Chopped onion
One fourth cup Water
One half teaspoon Salt
One half teaspoon Rubbed sage
One half teaspoon Dried thyme
One fourth teaspoon Pepper
1 (10 One half oz) can lowsalt
.chicken broth
Vegetable cooking spray

Place bread cubes in a layer on a jellyroll pan. Bake at 350F for 12
minutes, or until toasted; place in a bowl. Melt margarine in a saucepan
over medium heat. Add celery and onion; saute 10 minutes. Remove from heat;
stir in water and next 5 ingredients (water through broth). Add the bread
cubes, tossing to coat; spoon into a 2 quart case role coated with cooking
spray. Cover; bake at 375F for 30 minutes. Serving size = One half cup.

Source: Cooking Light Magazine, Nov/Dec 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini