1/4	cup (50 g) reduced-fat margarine

5	celery ribs with leaves, chopped

1	medium onion, chopped

1	teaspoon (5 ml) crushed dried thyme

1/2 to 1

teaspoon (2.5 to 5 ml) crushed dried sage

1	teaspoon (5 ml) salt (optional)

1/4	teaspoon (1.75 ml) freshly ground pepper

2	1-pound (480 g) loaves firm white bread, cut into 1/2-inch slices

1/3	cup (20 g) chopped parsley

2 1/2 to 3

cups (560 to 720 ml) 98% fat-free, no-salt-added canned chicken broth

1. Preheat oven to 325°F (160°C), Gas Mark 3.
2. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (if using), and pepper. Set aside.
3. Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side. Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point stuffing can be made 1 day ahead, placed in a self-sealing plastic bag, and refrigerated).
4. In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Pour on hot broth and stir until bread is evenly moistened, starting with 2 1/2 cups broth and adding additional broth to reach desired consistency.
5. Transfer dressing mixture to a shallow baking casserole. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned and heat through, another 15 to 20 minutes.