Calories — 140
Protein — 3g
Fat — 7g
Carbs — 17g
Here's what you'll need:
16 slices thin Whole Wheat Bread
1 cup chopped Onion
2 stalks diced Celery
1 diced Carrot
6 tbsp Butter
2 tbsp fresh Parsley
1 tbsp fresh Rosemary
1 tbsp fresh Thyme
1/4 tsp dried Marjoram
2 cups Chicken Broth
1 large Egg
1 tsp Salt and Pepper
Here's what to do:
— Preheat oven to 350 degrees.
— In a saucepan, heat butter over medium heat until melted.
— Sauté onions, celery, carrots, and garlic for about 5 minutes or until softened.
— Add in parsley, rosemary, thyme, and marjoram to the veggies and cook for an additional 2 minutes.
— Cut dried bread into small cubes and place into a large bowl.
— Pour vegetable mixture over bread and add broth, salt, pepper, and egg into mixture and stir to coat.
— Place stuffing mixture into a large buttered baking dish.
— Bake for 30-45 minutes until top of stuffing is browned.
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