Dear Jeanne: Please give me a revision for this recipe to make it lighter. Can this recipe be doubled? Thank you! — Dolores Praed, Indianapolis

Dear Dolores: This is a very traditional recipe, and I have kept it very much the same, but to save a whole lot of sodium, I'm using my own dried bread. I think this is one way you can make it your own — by using an interesting bread, one with whole grains and maybe some flavorful ingredients, or gluten-free if necessary. Remember, this is a way to use stale bread, so you can even buy the day-old bread at the store, and it's just right for this recipe. This recipe may be doubled — just use two pans, or use a larger pan and bake 10 to 15 minutes longer.


1/2 cup onion

1/2 cup celery

1 1/2 cups chicken broth

1/2 teaspoon poultry seasoning

1/4 teaspoon sage

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup butter

2 eggs

2 tablespoons fresh parsley, chopped

4 cups Pepperidge Farm Herb Seasoned Stuffing

Combine onion, celery, chicken broth, poultry seasoning, sage, salt, pepper and butter, and boil until the onion and celery are transparent. Cool slightly.

Add eggs and parsley to herb-seasoned cubes and mix.

Add broth mixture and mix slightly. Bake, uncovered, at 375 F for 20 minutes.

Makes 6 servings.


10 slices whole-wheat bread, cut into cubes

1 tablespoon butter

1 onion, finely chopped

3 to 4 ribs of celery, finely chopped

1 teaspoon poultry seasoning

1/2 teaspoon dried sage

1 teaspoon dried marjoram

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 tablespoons chopped fresh parsley

1 1/2 cups fat-free chicken broth

1. Preheat the oven to 375 F. Spray a 9-by-13-inch pan with nonstick cooking spray and set aside.

2. Spread the bread cubes out on a baking sheet and place in the oven for 5 to 6 minutes.

3. In a large skillet, melt the butter and add the onion and celery. Cook for 8 to 10 minutes, or until soft.

4. In a large bowl, combine the dried bread cubes and the poultry seasoning, sage, marjoram, pepper and salt. Stir in the onion and celery. Add the parsley and chicken broth, and mix well.

5. Place the stuffing in the prepared pan. Bake for 20 to 25 minutes, or until the top is browned.

Makes 6 servings.

Each serving contains approximately: Original Recipe: 274 calories; 19 gm fat; 104 mg cholesterol; 1,503 mg sodium; 17 gm carbohydrates; 10 gm protein; 1 gm fiber. Revised Recipe: 118 calories; 3 gm fat; 5 mg cholesterol; 344 mg sodium; 20 gm carbohydrates; 5 gm protein; 6 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.