Don't Block the Blessing Dressing
Don't Block the Blessing Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 485
- Total Fat
- 17
- Saturated Fat
- 9
- Carbohydrates
- 68
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 17
- Cholesterol
- 34
- Sodium
- 812
- Total: 25 min
- Active: 25 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 485
- Total Fat
- 17
- Saturated Fat
- 9
- Carbohydrates
- 68
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 17
- Cholesterol
- 34
- Sodium
- 812
- Total: 25 min
- Active: 25 min
Ingredients
1 pound white bread, cut into cubes
1 cup chicken stock
4 tablespoons (1/2 stick) unsalted butter
3 stalks celery, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 tablespoons dried oregano
1 tablespoon poultry seasoning
1 teaspoon celery seeds
Pink Himalayan salt and freshly ground black pepper
1 cup Cornish hen stock (from the Pot-Roasted Cornish Hens, see below)
Directions
- Place the bread cubes in a bowl and cover with the chicken stock; set aside.
- Melt the butter in a large, deep skillet over medium heat. Add the celery, onions and bell peppers; mix well. Add the oregano, poultry seasoning, celery seeds and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 minutes. Add the bread mixture, the Cornish Hen stock and 1/4 teaspoon black pepper; mix well. Heat through for 5 minutes.
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Natalie M.
Fantastic recipe!! Quick, easy, and delicious!! I omitted the green pepper (not a fan) subbed with mushrooms instead, and used better than bouillon no chicken base because we're vegetarians. Served it with Quorn "turkey" roast and kale. <br /><br />I love Patti and her recipes, I could watch her show all day!! <br />
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