Vegetarian Dressing

Total Time Prep: 40 min. Bake: 35 min.
Yield 12 servings
Test Kitchen Approved
Feast your eyes on this two-toned pumpernickel dressing. It's my vegetarian version of the classic Thanksgiving staple. —Thomas Roeger, Bloomington, Indiana

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

  1. Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Set aside.
  2. 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.
  3. In a large bowl, combine bread cubes and celery mixture. Add broth and combine.
  4. 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.

Feast your eyes on this two-toned pumpernickel dressing. It's my vegetarian version of the classic Thanksgiving staple. —Thomas Roeger, Bloomington, Indiana
Recipe Creator

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