VEGETARIAN DRESSING

Vegetarian Dressing image

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

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 527mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.