Preheat oven to 350°.
Layer bread cubes on a baking sheet and toast in oven about 10 minutes. Remove from oven and set aside.
In a large saucepan, heat butter over moderate heat until melted. Add onion, carrots and celery and sauté for 1 minute. Mix in seasonings and garlic, and cook 3 minutes, until vegetables are softened. Add chicken broth and simmer for 2 minutes. Remove from heat.
In a large bowl, toss toasted bread cubes (reserve 1/4 cup for topping later) with vegetable mixture.
Coat a casserole dish with nonstick cooking spray. Transfer stuffing mixture to casserole dish and top with reserved 1/4 cup bread cubes. Bake, uncovered, for 20 minutes or until golden.
Preheat oven to 350°.
Layer bread cubes on a baking sheet and toast in oven about 10 minutes. Remove from oven and set aside.
In a large saucepan, heat butter over moderate heat until melted. Add onion, carrots and celery and sauté for 1 minute. Mix in seasonings and garlic, and cook 3 minutes, until vegetables are softened. Add chicken broth and simmer for 2 minutes. Remove from heat.
In a large bowl, toss toasted bread cubes (reserve 1/4 cup for topping later) with vegetable mixture.
Coat a casserole dish with nonstick cooking spray. Transfer stuffing mixture to casserole dish and top with reserved 1/4 cup bread cubes. Bake, uncovered, for 20 minutes or until golden.
Thank you!