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Oat 'n' Rye Bread Dressing Recipe

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Two kinds of bread, spinach, green pepper and cranberries make this an outstanding dressing for special occasions. The flavor of sage really shines through. —Judith Toubes, Tamarac, Florida

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Oat 'n' Rye Bread Dressing Recipe

Prep: 10 min. Bake: 55 min.

Yield: 6 Servings

10 55 65

Ingredients

3 cups cubed day-old oatmeal bread
3 cups cubed day-old rye bread
1 cup chopped fresh spinach
1 cup chopped green pepper
1 cup dried cranberries
2 tablespoons chopped onion
2 teaspoons rubbed sage
1 cup chicken broth
2 eggs, lightly beaten or 1/2 cup egg substitute

Directions

In a large bowl, combine the bread cubes, spinach, green pepper, cranberries, onion and sage. Stir in broth and eggs until well combined. Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 6 servings.

Editor's Note: This recipe make enough to stuff a 6-pound roasting chicken. It can easily doubled for a 12-pound turkey.

Nutritional Facts 1 serving (1-1/2 cups) equals 195 calories, 3 g fat (1 g saturated fat), 71 mg cholesterol, 411 mg sodium, 38 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Oat N Rye Bread Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p134

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