For experienced self feeders, 9 months and up.
1. Preheat oven to 325 degrees 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.
2. 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.
3. 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:
4. 47 cal; 1g protein; 1g fat; 8g carb; 11mg calcium; 1g fiber.