Preheat oven to 375 degrees. Lightly coat a 3-quart baking dish with nonstick spray. Set aside.
Let's face it, the Holidays are the only times we get eat all the stuffing our hearts desire. So might as well indulge on bakery fresh bread and fresh ingredients.
Servings and Ingredients
|1 (22-oz.) loaf Hy-Vee Bakery ancient grain bread, cut into 1/2-to-3/4-inch cubes|
|2 tbsp. Gustare Vita olive oil|
|2 shallots, finely chopped|
|2 stalk(s) celery, thinly sliced|
|2 clove(s) garlic, minced|
|1 c. Hy-Vee vegetable stock|
|1 c. Hy-Vee 100% orange juice|
|1 c. Hy-Vee dried cranberries|
|½ c. Hy-Vee chopped pecans|
|2 tbsp. fresh parsley, chopped|
|2 tbsp. fresh rosemary, chopped|
|2 tbsp. fresh sage, chopped|
|1 tsp. Hy-Vee ground black pepper|
|Hy-Vee salt, to taste|
Things To Grab
- 3-quart baking dish
- Hy-Vee nonstick cooking spray
- Rimmed baking pan
- Medium skillet
- Large bowl
- Meat thermometer
Place bread cubes on a rimmed baking pan. Toast for 15 to 20 minutes or until crisp. Set aside to cool.
Heat oil in a skillet over medium heat. Add shallots, celery, and garlic. Cook for 5 to 7 minutes or until softened. Remove from heat. Transfer mixture to a large bowl. Stir in vegetable stock, orange juice, cranberries, pecans, parsley, rosemary, sage, and pepper. Add bread cubes; toss gently to combine. Season to taste with salt.
Spoon stuffing into prepared dish. Bake, covered, for 15 minutes. Uncover and bake about 15 minutes more or until stuffing is heated through (165 degrees).
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 45g
- Protein: 6g