Thanksgiving Dressing
INGREDIENTS:
- Olive oil cooking spray
- 2 tbsp olive oil
- 2 stalks celery, cut into ¼-inch slices
- 1 carrot, peeled, halved lengthwise and cut into ¼-inch slices
- 1/2 bulb fennel, cored, halved lengthwise and cut into ¼-inch slices
- 1 yellow onion, cut into ¾-inch dice
- 8 oz brown or cremini mushrooms, halved (quartered if large)
- 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
INSTRUCTIONS:
- 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.
Nutrients per serving (3/4 cup dressing): calories: 131, total fat: 4 g, sat. fat: 0.5 g, carbs: 21.5 g, fiber: 3 g, sugars: 3 g, protein: 5 g, sodium: 214 mg, cholesterol: 0 mg
Source: Clean Eating Magazine
Source: Clean Eating Magazine