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Vegetarian Dressing

Name: Vegetarian Dressing
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 8 slices pumpernickel bread, cubed (about 6 cups); 8 slices whole wheat bread, cubed (about 6 cups); 6 celery ribs, thinly sliced; 1 large onion, chopped; 1/4 cup butter, cubed; 1/2 cup dried cranberries; 1 teaspoon salt; 1 teaspoon dried rosemary, crushed; 1 teaspoon dried thyme; 1 teaspoon rubbed sage; 1 teaspoon poultry seasoning; 1/2 teaspoon pepper; 2 cups vegetable stock

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Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 35 min.

Makes

12 servings

Updated: Jun. 27, 2023

Feast your eyes on this two-toned pumpernickel dressing. It's my vegetarian version of the classic Thanksgiving staple. —Thomas Roeger, Bloomington, Indiana

Vegetarian Dressing Recipe photo by Taste of Home

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Ingredients

8 slices pumpernickel bread, cubed (about 6 cups)
8 slices whole wheat bread, cubed (about 6 cups)
6 celery ribs, thinly sliced
1 large onion, chopped
1/4 cup butter, cubed
1/2 cup dried cranberries
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon poultry seasoning
1/2 teaspoon pepper
2 cups vegetable stock

Directions

Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Set aside.
Meanwhile, in a large skillet, cook celery and onion in butter over medium heat until tender. Stir in the cranberries, salt, rosemary, thyme, sage, poultry seasoning and pepper; cook 2 minutes longer.
In a large bowl, combine bread cubes and celery mixture. Add broth and combine.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts

3/4 cup: 156 calories, 5g fat (3g saturated fat), 10mg cholesterol, 527mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Vegetarian Dressing

Ingredients

Directions

Nutrition Facts

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