(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)
1 low-sodium chicken bouillon cube
3/4 cup boiling water
1/4 cup diced celery
4 cups (6 slices) dry bread cubes
1/2 teaspoon poultry seasoning
1/2 teaspoon dried sage, crushed
1/8 teaspoon pepper, optional
Dissolve bouillon cube in boiling water. Add chopped onion and celery to bouillon and simmer 5 minutes. Combine bread cubes and seasonings. Pour bouillon mixture over bread and toss gently until moistened. Use as stuffing or bake in an 8X8 inch dish at 325 degrees for 25-20 minutes. Makes 6 servings.
Nutritional Information (1 serving):
Calories: 101
Carbohydrate: 18 grams
Protein: 4 grams
Fat: 2 grams
Saturated Fat: trace
Cholesterol: 1 mg
Fiber: 1 grams
Sodium: 180 mg
Potassium: 100 mg
Calcium: 38 mg
Exchanges: 1 starch
Reprinted with the permission of the South Dakota Department of Health.
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