Croissant and Bread Dressing

25 Min.
35 Min.
8
Ingredients
4
cups cubed (1-inch) croissants, toasted
4 cups cubed (1-inch) croissants, toasted
4
cups cubed (1-inch) Italian or French bread, toasted
4 cups cubed (1-inch) Italian or French bread, toasted
6
tablespoons unsalted butter
6 tablespoons unsalted butter
2
cups diced onions
2 cups diced onions
2
cups diced celery
2 cups diced celery
1
tablespoon Better Than Bouillon® Roasted Chicken Base
1 tablespoon Better Than Bouillon® Roasted Chicken Base
1
cup water
1 cup water
1
cup toasted pecans or walnuts
1 cup toasted pecans or walnuts
1
cup dried cranberries infused with pomegranate juice
1 cup dried cranberries infused with pomegranate juice
2
teaspoons ground sage
2 teaspoons ground sage
2
teaspoons black pepper
2 teaspoons black pepper
1
teaspoon celery seeds
1 teaspoon celery seeds
1
teaspoon thyme
1 teaspoon thyme
½
cup chopped parsley
½ cup chopped parsley
Directions
  1. Preheat oven to 350°F. Grease a 13-inch x 9-inch baking pan.
  2. Melt the butter in a large sauté pan over medium high heat. Add onions and celery to pan and cook for 3-4 minutes.
  3. Add Roasted Chicken Base to pan and mix well. Add water to the pan and bring to a boil, then remove from heat.
  4. Add onion and celery mixture, croissants, and the French bread to a large mixing bowl. Toss to combine.
  5. Add pecans, dried cranberries, sage, black pepper, celery seeds, thyme, and parsley to the bowl. Toss to combine.
  6. Pour the dressing into the prepared pan and place pan directly into oven. Bake dressing for 30-35 minutes.
  7. Carefully remove dressing from oven and serve immediately.
Try this dish with Better Than Bouillon Vegetarian No Chicken, Reduced Sodium or Organic Roasted Chicken Base.

Recently Viewed