Instructions: Tear bread into small (1/2- to 3/4-inch pieces). Spread into a single layer in a shallow baking pan. Bake in a 300F for 10 to 15 minutes or till dry, Stirring twice. Or let bread stand, covered, at room temperature for 8 to 12 hours.

Spray a 2-quart Pyrex (oven-proof and microwave-proof) casserole with nonstick coating. Combine the stuffing ingredients, reserving the liquids.

Toss well to mix. Combine the liquids and drizzle onto the stuffing, toss to distribute. Add more water if moister dressing is desired.

Bake stuffing at 350F covered for 35 minutes. Uncover and bake until thoroughly heated (15 minutes more). Adjust moisture with water or cover, as desired.

VARIATION: Use a combination of celery and fennel.

NOTES:
This recipe was borrowed from Better Homes & Gardens Family one of the first books we used for ideas for a heart-healthy diet. We used to start with a cracked wheat bread, add a sprinkling of oat bran for crunch and added 1/4 cup chopped walnuts. Then Oroweat came out with

Oatnut: wheat, barley, oats, hazelnuts. That bread plus an apple doubled the fiber.

NOTES : I dont really have a formula for stuffing. I start with the bread and throw together herbs and vegetables that strike my fancy and look freshest. About 2 parts bread to 1 part veggie.

The oatnut bread I use is new from oroweat - oat bran, wheat, barley, and hazelnuts. This dressing has 5g of fiber per helping.

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