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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  • 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; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 4 mg cholesterol; 345 mg sodium. 118 mg potassium; 24 g carbohydrates; 2 g fiber; 2 g sugar; 4 g protein; 0 g trans fatty acid; 2478 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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