ITALIAN BREAD DRESSING

Italian Bread Dressing image

Italian Panettone or golden Challah bread and savory Progresso® chicken broth make this fruit-filled dressing a savory treat.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 13

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Ingredients

1 loaf (2 lb) Panettone or (1 1/2 lb) Challah bread, cut into 3/4-inch cubes
1/2 cup butter
2 bunches fresh sage leaves, chopped
1 teaspoon salt
1/2 teaspooon pepper
1/2 cup julienne dried apricots (from 6-oz bag)
1/2 cup dried tart cherries (from 6-oz bag)
1/2 cup golden raisins
1 cup finely chopped yellow onion
1 cup finely chopped celery or fennel bulb
1 cup finely chopped carrots
3 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
2 eggs, if desired (for firmer stuffing)

Steps:

Heat oven to 350°F. In large bowl, add bread cubes; set aside. In 12-inch skillet, melt 1/4 cup butter over medium heat until light brown. Remove from heat; stir in sage, salt and pepper. Pour sage butter over bread cubes and toss gently. On 2 cookie sheets, spread out seasoned bread cubes. Bake 15 minutes or until light brown; return to bowl.
Meanwhile, in medium bowl, place the dried fruits. Add boiling water to cover and allow to stand at least 10 minutes to plump and soften fruits. Drain; add to seasoned bread cubes.
Increase oven temperature to 375°F. In same skillet, melt remaining 1/4 cup butter over medium heat. Add onion, celery and carrots to butter; cook 7 to 10 minutes, stirring occasionally, until vegetables are tender. Add to dressing mixture in bowl; gently toss. Stir in broth. Stir in beaten eggs just until blended.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon dressing into baking dish. Bake uncovered 40 to 45 minutes or until golden brown.

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 16 g, TransFat 0 g