Oven-baked Thanksgiving Stuffing

2 cups fat-free, lower-sodium chicken broth

1 packet (.25 ounce) Butter Buds butter-flavored mix, dissolved in 1/2-cup hot fat-free, lower-sodium chicken broth

1 large egg

2 large egg whites

1 teaspoon salt (or to taste)

1 tablespoon olive oil

1 large onion, chopped (about 11/2 cups)

3 medium celery ribs, diced medium (about 11/2 cups)

11/2 teaspoons fresh sage leaves, minced

11/2 teaspoon fresh thyme leaves, minced

1/2 teaspoon dried marjoram, crumbled

1/2 teaspoon fresh-ground black pepper

2 ounces finely chopped pecans

1/2 cup minced fresh parsley leaves

12 cups dried 1/2-inch bread cubes from 1 pound whole-wheat, whole-grain French bread (see note)

Place the oven rack in the lower-middle position and heat oven to 400 degrees. Lightly spray the interior of a 13-by-9-inch baking dish with butter-flavored oil.

Add chicken broth, dissolved Butter Buds, egg, egg whites, and salt to a large mixing bowl, whisking together until combined. Set aside.

Place a large skillet over medium to medium-high heat and add olive oil. When hot, add onion and celery and sauté until softened, about 7 or 8 minutes. Stir in sage, thyme, marjoram, black pepper and pecans; sauté for 2 minutes. Add parsley and sauté for 1 minute.

Stir onion mixture into chicken broth mixture. Add bread cubes and combine, stirring and tossing gently to evenly mix the dry and wet ingredients. Spoon stuffing into prepared dish, spreading it out evenly. Lightly spray the stuffing with butter-flavored oil. Cover tightly with foil (see note), and bake about 25 minutes, or until fragrant. Remove foil and bake for 15-20 minutes, or until a golden brown crust forms on top. Serve warm.

Serves 10.

Cook's notes: To dry and make bread cubes: Slice French bread into 1/2-inch slices; lay slices in a single layer on the racks in a 225-degree oven and bake 30 to 40 minutes or until brittle but not browned. Cut the slices into 1/2-inch cubes.

This stuffing may be prepared the day before cooking. Cover and refrigerated until needed; allowing 30 minutes for it to begin warming up at room temperature before placing in the oven.

LeanNotes: One pound of reduced-fat bulk breakfast sausage may be browned lightly in a small amount of olive oil, drained and added to the stuffing mixture at the same time everything is combined.

@Recipe nutrition:Nutrition values per serving: 183 calories (31 percent from fat), 6.3 g fat (0.6 g saturated fat), 1.5 g fiber, 6.5 g protein, 24.6 g carbohydrate, 21 mg cholesterol, 545 mg sodium.