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Cook Time: 0 min

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Ingredients

For 1 Servings

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3 tbsp olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 1/2 tbsp chopped fresh sage
1 1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
8 tbsp unsalted butter, melted
3 large eggs
1 (15.75-oz) can fat-free , low-sodium chicken broth
5 cups whole-wheat bread, cut into (1/2-inch) cubes
1 recipe homemade cornbread crumbs
cooking spray

Directions

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1 Preheat oven to 350°. Place oil in a large nonstick skillet over medium heat; add onion, celery, and carrot. Cook 10 minutes, stirring frequently. Stir in sage, thyme, salt, and pepper. Remove from heat.
2 Whisk butter, eggs, and broth in a large bowl. Add onion mixture, whole-wheat cubes, and cornbread crumbs; toss. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes more, or until top is toasted.

Directions

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1. Preheat oven to 350°. Place oil in a large nonstick skillet over medium heat; add onion, celery, and carrot. Cook 10 minutes, stirring frequently. Stir in sage, thyme, salt, and pepper. Remove from heat.

2. Whisk butter, eggs, and broth in a large bowl. Add onion mixture, whole-wheat cubes, and cornbread crumbs; toss. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes more, or until top is toasted.

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