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* Preheat oven to 350 degrees F. Coat a 4-quart shallow baking dish with cooking spray.
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* Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if theres not enough room).
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Bake until lightly toasted, about 8 to 10 minutes.
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Remove bread from oven and set aside; leave oven set to 350 degrees F.
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* Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes.
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Add onion and celery; saute until soft, about 3 minutes.
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Add thyme, sage, salt and pepper; stir to coat.
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Cook until herbs are fragrant, about 1 minute.
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* Transfer onion mixture to a large mixing bowl.
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Add bread, broth and chives; toss to combine.
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Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes.
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Uncover and bake until top is golden brown, about 15 minutes more.
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Divide into 8 pieces and serve.
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Yields 1 piece per serving.
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Notes.
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*Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.
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Feel free to substitute your favorite bread, such as whole grain, sourdough or a light variety (could affect POINTS values).
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For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing (could affect POINTS values).
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You can make this stuffing in advance and bake it just before serving.
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The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer.
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Thaw overnight in the refrigerator before baking as directed.
