Serves: 16 (1/2 cup) servings

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total: 50 minutes

Ingredients

• 1 Tbsp. butter
• Cooking spray
• 14 oz. bag dried bread cubes (about 7 cups)*
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2-3 cloves of garlic
• 2- 2 1/2 cups low-sodium chicken broth
• poultry seasoning to taste (1-2 tsp.)
• salt & pepper to taste

*Make your own bread cubes! Cut bread into small cubes and set out in a bowl overnight to dry out. Or, spread cubes on a baking sheet and bake at 300°F. for 30-40 minutes. Let cool. Store in an airtight container.

Directions

1. Wash hands with soap and warm water.
2. Preheat oven to 350° F.
3. Heat a large saute pan on medium heat. Add butter. Add carrots and saute. Add celery, onion, and garlic. Add cooking spray if needed. Continue cooking until veggies are tender. Remove from heat, transfer to bowl and allow to cool slightly.
4. In a large bowl, add bread stuffing and veggies. Toss together; season with poultry seasoning, salt, and pepper.
5. Add chicken broth, mixing until moist, but not soaking. Taste and adjust seasoning.
6. Spray casserole dish with cooking spray. Add stuffing mix and cover with foil. Bake 20-25 minutes. Uncover and cook an additional 10 minutes or until slightly crispy on top.