Holiday Dressing For Poultry Recipe
Ingredients
| Instant chicken broth and seasoning mix - 1 packet | ||
| Water | 1 Cup (16 tbs) | |
| Eggplant | 2 Cup (16 tbs), diced | |
| Asparagus | 1 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Green bell pepper | 1/2 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs) | |
| Sage | 1 Teaspoon, rubbed | |
| Pepper | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Whole wheat bread - 4 slices, cut into 1/4-inch cubes | ||
Directions
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) In a 2 1/2-quart sauce pan, sprinkle the broth mix over water and bring to a boil.
3) Stir in rest of the ingredients except the bread cubes and cook covered over a low heat for 4 to 5 minutes, stirring occasionally, until the vegetables are tender, .
4) Turn off the heat, stir in the bread cubes and mix well.
5) In a 1 1/2-quart casserole sprayed with non-stick cooking spray, spread the mixture evenly at the bottom.
6) Bake in the preheated oven for about 20 to 25 minutes until lightly browned.
SERVING
7) Serve immediately on individual serving plates.
1) Preheat the oven to 350°F.
MAKING
2) In a 2 1/2-quart sauce pan, sprinkle the broth mix over water and bring to a boil.
3) Stir in rest of the ingredients except the bread cubes and cook covered over a low heat for 4 to 5 minutes, stirring occasionally, until the vegetables are tender, .
4) Turn off the heat, stir in the bread cubes and mix well.
5) In a 1 1/2-quart casserole sprayed with non-stick cooking spray, spread the mixture evenly at the bottom.
6) Bake in the preheated oven for about 20 to 25 minutes until lightly browned.
SERVING
7) Serve immediately on individual serving plates.
Chef
