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- 12 ounces fresh white bread (14 slices)
- 1 medium onion, very coarsely chopped
- 4 ounces mushrooms, halved
- 2 ribs celery, peeled, cut into 1-inch pieces
- 1/4 cup olive oil
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/3 cup Giblet Stock (see recipe)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Companion recipe: Giblet Stock
Preheat the oven to 120 degrees F. Using on/off turns, coarsely crumble the bread in a food processor. Arrange the breadcrumbs in a single layer on a baking sheet. Bake until the breadcrumbs are dry, stirring occasionally, about 10 minutes. Cool completely.
Increase the oven heat to 350 degrees F. Butter a 13 x 9 x 2-inch ceramic casserole. Combine the onion, mushrooms and celery in the food processor. Using on/off turns, coarsely chop the vegetables. Heat the oil in a large heavy skillet over medium-high heat. Add the coarsely chopped vegetables and saute until tender, about 10 minutes. Cool to room temperature.
Combine the breadcrumbs, sauteed vegetables, sage and thyme in a large bowl. Add enough stock to moisten the dressing. Season the dressing to taste with the salt and pepper. Transfer the dressing to the prepared dish. Bake the dressing until golden brown, about 25 minutes. Remove from the oven and serve hot.
Recipe created exclusively for Cooking.com by Barbara Kafka.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
213 calories; 9g total fat; 7mg cholesterol; 363mg sodium; 25g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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