•1 (12 oz) loaf whole wheat french bread, cut into small cubes •3 slices center cut bacon, minced •1 tbsp butter •1 large onion, minced •3 medium stalks celery, minced •10 fresh sage leaves, minced •2/3 cup chopped parsley •salt and fresh pepper •1 large egg, beaten •2 cups fat free chicken broth •1/2 cup water •cooking spray

If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm. Increase the oven to 350°F. In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted add onions, celery, parsley, sage, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes. In a medium bowl, combine chicken broth and egg. In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little water until you have the right consistency. Spray a casserole dish with baking spray, add stuffing and bake uncovered 40 to 45 minutes, or until golden.