4 servings (100 cal); MFP
1/3 small yellow onion, diced (~50g)
2/3 rib celery, diced (~27g)
1 tbsp + 2/3 tsp butter (25g)
1/4 tsp poultry seasoning (~1g) OR a generous pinch of ground sage
Black pepper and salt to taste
2 cups dry bread cubes (~120g) (2 low sodium Hawaiian rolls)
1/3 to 2/3 cup chicken broth (80g to 160g)
3 g Better Than Bouillon
1 tsp chopped fresh parsley (~1g) OR 1/3 tsp dried parsley
1/2 tsp fresh herbs (sage, thyme, or rosemary) (~1g) OR a pinch (1/6 tsp) dry herbs
Preheat the oven to 350°F.
In a large skillet, melt the butter over medium heat. Add the onion, celery and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.
In a large bowl, combine the bread cubes, onion mixture, parsley and fresh herbs.
Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.
Bake 35 minutes, uncover and bake an additional 10 minutes.
https://www.spendwithpennies.com/easy-stuffing-recipe/