Classic Dressing, Heavy on the Veggies
Gorgeous fall vegetables generously lace this traditional-style dressing. To make it your own, feel free to experiment with different combinations of your favorite veggies and herbs.
Classic Dressing Heavy on the Veggies Recipe
Gibson & Smith
- Duration
- Cook Time
- Prep Time
- 10Servings
Ingredients
- Olive oil cooking spray
- 2 tbsp olive oil
- 2 stalks celery, cut into 1/4-inch slices
- 1 carrot, peeled, halved lengthwise and cut into 1/4-inch slices
- 1/2 bulb fennel, cored, halved lengthwise and cut into 1/4-inch slices
- 1 yellow onion, cut into 1/4-inch dice
- 8 oz brown or cremini mushrooms, quartered or sliced
- 1 1/2 tsp chopped fresh thyme leaves
- 1 1/2 tsp chopped fresh rosemary leaves
- 1/2 tsp fresh ground black pepper
- 12 oz fresh-baked crusty whole-wheat bread, cut or torn into ¾-inch pieces (about 12 cups)
- 1 1/2 cups low-sodium chicken or vegetable broth
Preparation
- Preheat oven to 400°F. Mist a 2- to 2 1/2-qt casserole dish with cooking spray and set aside.
- In a large skillet on medium, heat oil. Add celery, carrot and fennel and cook, stirring occasionally, for 4 minutes. Add onion and cook, stirring occasionally, for 2 minutes. And mushrooms and cook, stirring occasionally, until vegetables are very tender, 6 to 8 minutes. Transfer mixture to a large bowl and add thyme, rosemary and pepper. Stir in bread, then add broth and gently stir to evenly moisten. Transfer to prepared casserole dish.
- Cover with foil and bake until heated through, 25 to 30 minutes. Uncover and bake until browned on top, about 20 minutes.
Nutrition Information
- Serving Size: 3/4 cup dressing
- Calories: 131
- Carbohydrate Content: 21 g
- Fat Content: 4 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 214 mg
- Sugar Content: 3 g
