Best Bread Stuffing Ww Points 2 Recipes

HOMEMADE BREAD STUFFING

Homemade Bread Stuffing image

This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.

Provided by Mary Guilds

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 1h25m

Yield 16

Number Of Ingredients 9

Ingredients

1 cup butter
¾ cup chopped onion
1 ½ cups chopped celery with leaves
9 cups soft bread cubes
2 teaspoons salt
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning, or to taste
½ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
Bake in the preheated oven until golden and hot, about 1 hour.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g

BREAD STUFFING - WW POINTS = 2

Bread Stuffing - Ww Points = 2 image

This recipe comes from my Weight Watchers Magazine, November/December 2008. Just in time for the Holidays! Two other recipes that go along with this one are Recipe #332015 and Recipe #332016, each posted separately. 2/3 cup serving = 2 points

Provided by senseicheryl

Categories Onions

Time 28m

Yield 12 2/3 cup servings, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon light butter, stick kind
1 large onion, chopped
2 leeks, cleaned, chopped
2 carrots, chopped
1 (8 ounce) package white mushrooms, sliced
1/4 lb shiitake mushroom, stems removed, caps sliced
3 garlic cloves, minced
2 tablespoons sage, chopped, fresh (or 2 tsp dried)
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups fat-free seasoned croutons
1 (14 1/2 ounce) can reduced-sodium chicken broth

Steps:

Melt the butter in a large nonstick skillet over medium-high heat. Add the onion, leeks and carrots; cook, stirring occasionally, until the carrots are crisp-tender, 4-5 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, sage, salt and pepper; cook, stirring occasionally, until the vegetables are golden, 6-7 minutes.
Transfer to a bowl. Add the croutons and broth, stirring just until the stuffing is evenly moistened. Let cool completely. Use to stuff the Stuffed Roast Turkey (recipe posted separately).

Nutrition Facts : Calories 39.5, Fat 1.1, SaturatedFat 0.5, Cholesterol 1.3, Sodium 76.6, Carbohydrate 6.4, Fiber 1.4, Sugar 2.2, Protein 2.1

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