Oat 'n' Rye Bread Dressing Recipe

Oat 'n' Rye Bread Dressing Recipe
Oat 'n' Rye Bread Dressing Recipe photo by Taste of Home
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

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

Nutritional Facts

1-1/2 cups: 195 calories, 3g fat (1g saturated fat), 71mg cholesterol, 411mg sodium, 38g carbohydrate (17g sugars, 4g fiber), 6g protein.

  • 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
  1. 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.
Originally published as Oat N Rye Bread Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p134

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