For experienced self feeders, 9 months and up.

Source: Parents Magazine
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Ingredients

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Directions

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  • Preheat oven to 325°F. Melt 1 teaspoon of the butter in a large skillet over medium-high heat. Add the onion and celery. Cook for 5 to 6 minutes or until onion and celery are tender, stirring occasionally. Add carrots and garlic. Cook 1 minute more. Transfer mixture to a large bowl.

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  • Gently crush any croutons that are larger than 1/2 inch. Add croutons and parsley to vegetable mixture. Drizzle 1/2 of the vegetable broth over bread mixture. Toss to mix. Add remaining vegetable broth and toss again.

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Instructions Checklist
  • Transfer to a 2-quart greased baking dish. Cut remaining butter into bits and dot over stuffing. Cover and bake for 30 minutes. Uncover and bake for 5 to 10 minutes more or until heated through. Makes 8, 3/4-cup servings or 24, 1/4-cup servings.

Nutrition Facts per 1/4 cup serving:
  • 47 cal; 1g protein; 1g fat; 8g carb; 11mg calcium; 1g fiber.

Nutrition Facts

142 calories; total fat 3g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 4mg; sodium 345mg; potassium 118mg; carbohydrates 24g; fiber 2g; sugar 2g; protein 4g; trans fatty acidg; vitamin a 2478IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 44mcg; vitamin b12mcg; calcium 30mg; iron 1mg.

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