Recipes
Savory Bread Dressing
Makes about 4 cups
You’ll get rave reviews when you serve this savory dressing
with mashed potatoes and gravy and grilled portabello mushrooms.
1 tablespoon olive oil
1 onion, chopped
3 cups sliced mushrooms (about 1/2 pound)
2 celery stalks, thinly sliced
4 cups cubed whole wheat bread
1/3 cup finely chopped parsley
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup (approximately) vegetable broth
Heat oil in a large pot or skillet. Add onion and cook until soft
and golden, about 5 minutes.
Add sliced mushrooms and celery. Cover and cook over medium heat,
stirring occasionally, for 5 minutes.
Preheat oven to 350°F.
Stir bread into onion mixture, along with parsley, thyme, marjoram,
sage, salt, and black pepper. Lower heat and continue cooking 3
minutes, stirring often.
Stir in vegetable broth, a little at a time, until dressing obtains
desired moistness.
Spread in an oil-sprayed baking dish, cover and bake 20 minutes.
Remove cover and bake 10 minutes longer.
Per 1-cup serving:
172 calories
5.6 g fat
0.9 g saturated fat
29.4% calories from fat
0 mg cholesterol
|
6.2 g protein
27 g carbohydrate
6 g sugar
5.1 g fiber |
578 mg sodium
64 mg calcium
3 mg iron
11.6 mg vitamin C
499 mcg beta-carotene
0.8 mg vitamin E |
Recipe from Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
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