Feast your eyes on this two-toned pumpernickel dressing. It's my vegetarian version of the classic Thanksgiving staple. —Thomas Roeger, Bloomington, Indiana
Vegetarian Dressing
Vegetarian Dressing
Prep Time
40 min
Cook Time
35 min
Yield
12 servings
Ingredients
- 8 slices pumpernickel bread, cubed (about 6 cups)
- 8 slices whole wheat bread, cubed (about 6 cups)
- 6 celery ribs, thinly sliced
- 1 large onion, chopped
- 1/4 cup butter, cubed
- 1/2 cup dried cranberries
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 2 cups vegetable stock
Directions
- Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Set aside.
- Meanwhile, in a large skillet, cook celery and onion in butter over medium heat until tender. Stir in the cranberries, salt, rosemary, thyme, sage, poultry seasoning and pepper; cook 2 minutes longer.
- In a large bowl, combine bread cubes and celery mixture. Add broth and combine.
- Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts
3/4 cup: 156 calories, 5g fat (3g saturated fat), 10mg cholesterol, 527mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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