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Dressing with Parmesan, Raisins and Pine Nuts
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Dressing with Parmesan, Raisins and Pine Nuts
Recipe Amount:
12 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
190
This is so good that we wish we had Thanksgiving turkey more often! Best made with fresh herbs and homemade croutons!
Ingredients
- 1 lb Homemade Croutons
- 2 Tbl Olive Oil
- 1 Red Onion - Chopped
- 3 Celery stalks - Chopped
- 1 Red Bell Pepper - Chopped
- 8 Garlic Cloves - Minced
- 2 Tbl Fresh Rosemary - Chopped
- 2 Tbl Fresh Oregano - Leaves Chopped
- 1/3 Cup Raisins
- 1/2 Cup Pine Nuts - Toasted
- 1/4 Cup Fresh Parsley , Chopped - Leave extra for garnishing
- 1/4 Cup Parmesan Cheese - Grated
- 2 Eggs - Lightly beaten
- 1-1/2 Cup Homemade Chicken Stock
Preparation
Step 1:
Prepare homemade croutons and set aside in a large bowl.
Step 2:
Add 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onions, celery, bell pepper; saute until vegetables begin to brown and are almost tender, about 15 minutes. Add garlic, rosemary and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with the bread. Add parsley and 1/4 cup Parmesan cheese. Season to taste. Mix eggs into stuffing.
Step 3:
Preheat oven to 350F degrees. Spray 15 X 10 X 2 glass baking dish. Add 1-1/2 cup of broth to moisten the stuffing. Transfer stuffing to prepared dish. Cover with foil.. Bake until heated through, about 35 to 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
Step 4:
Sprinkle with parsley and serve.
Step 5:
Step 6:
Variations
Additional Notes
Using 33% less sodium canned broth will add 70mg of sodium more per serving.
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
375
Fat (g):
17
Cholesterol (mg):
43
Sugar (g):
4
Protein (g):
12
Fiber (g):
2
Sodium (mg):
190
Potassium (mg):
302
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