Nutritional Info

Nutrition Facts

Serving Size 1 (509g)

Calories 104
Calories from Fat 15 (15%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 13.2mg 4%
Sodium 974.2mg 42%
Potassium 971.8mg 21%
Total Carbohydrate 8.6g 3%
Dietary Fiber 0.5g 2%
Sugars 4.1g
Protein 13.7g 27%

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Thanksgiving Challah Dressing

100% would make this recipe again!
Recipe Description
This Thanksgiving dresing is absolutley sublime.... Never know that this is a low fat recipe.
Prep time
25 min
Cook time
1 hr
Ready In
1 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  freshly ground black pepper, or to taste
1 Teaspoon(t)  kosher (coarse) salt, or to taste
1 Teaspoon(t)  poultry seasoning
1/4 Cup(c)  chopped flat-leaf parsley
2 Teaspoon(t)  minced fresh thyme
1 Tablespoon(T)  minced fresh sage
1 Tablespoon(T)  minced fresh rosemary
1 Pound(lb)  challah, crusts removed cut into 1/2-inch cubes
1/2 Cup(c)  dry white wine
15 1/2 Cup(c)  cups homemade chicken stock or low-sodium boxed or canned broth
1 Pound(lb)  white mushrooms, thinly sliced
1   bulb fennel, chopped
3   leeks, white part only, chopped
1 Tablespoon(T)  vegetable oil
1 Tablespoon(T)  nondairy margarine
1 Teaspoon(t)  vegetable cooking spray, for greasing the casserole
1/2 Cup(c)  orange juice
1/2 Cup(c)  dried cranberries

Preparation

Combine the cranberries and orange juice in a small bowl, and set it aside.

Preheat the oven to 350°F. Grease a 2-quart casserole.

Heat the margarine and oil in a saucepan over medium-high heat. When the foam subsides, add the leeks, fennel, and mushrooms. Cook, stirring often, until the vegetables start to stick to the pan, about 10 minutes. Pour in 1/2 cup of the chicken stock and continue cooking and stirring until the liquid evaporates and the vegetables stick to the pan again, about 5 minutes.

Repeat this process twice more, adding 1/2 cup stock each time and cooking until the liquid evaporates and the vegetables start to stick to the pan. (You will have used 11/2 cups of stock so far, which concentrates the salt, so wait for the very end to correct the seasonings.) Remove the pan from the heat and stir in the wine. Deglaze the pan, scraping up all the crusty brown bits. Most of the alcohol will evaporate. Set the pan aside.

Drain the cranberries and transfer them to a large bowl. Reserve the orange juice for another use . . . such as drinking it (with or without vodka). Add the sauteed vegetables, challah, rosemary, sage, thyme, parsley, and poultry seasoning. Toss to mix. Then stir in 1 to 11/2 cups of the remaining stock if you like a fairly stiff dressing, more for a moister dressing.

Season with the salt and pepper.

Transfer the dressing to the prepared casserole and bake for 45 to 60 minutes. (Cover the casserole if the dressing starts to dry out.)

Additional notes

I could go without the
4

I could go without the cranberries, but the challah really makes this delicious.

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