• 1 low-sodium chicken bouillon cube
  • 3/4 cup water
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 4 cups dry whole wheat bread cubes – Approximately 6 slices of whole wheat bread
  • 1/2 teaspoon pultry seasoning
  • 1/2 teaspoon dried sage
  • 1/8 teaspoon pepper (optional)


  1. Pour water in a saucepan, bring water to boil and add bouillon cube. Stir until bouillon is dissolved.
  2. Add diced onion and celery to bouillon and simmer for 5 minutes.
  3. Combine bread cubes and seasoning.
  4. Pour bouillon mixture over bread and toss gently until moisened.
  5. Use as stuffing or bake in 8″ square dish at 325°F for 20-25 minutes.

Food Exchanges: 1 Starch

Nutritional Info (per serving):
Makes 6 Servings
Calories:   101
Carbohydrate:   18g
Protein:   4g
Fat:   2g
Saturated Fat:   Trace Amounts
Cholesterol:   1mg
Fiber:   1g
Sodium:   180mg
Potassium:   100mg
Calcium:   38mg

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