Arendelle Royal Holiday Stuffing
Ingredients
- Nonstick cooking spray
- ¼ cup natural buttery spread with olive oil, softened
- 6 stalks DOLE® Celery, chopped
- 4 large DOLE® Carrots, chopped
- 2 medium DOLE® Yellow Onions, chopped
- 6 garlic cloves, chopped
- ¼ cup finely chopped fresh oregano, rosemary, sage and/or thyme plus additional sprigs and/or chopped for garnish (optional)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 loaf (24 ounces) sliced low sodium sprouted whole grain bread, coarsely chopped and toasted
- 4 cups unsalted vegetable stock
- 1 cup walnut halves & pieces
Directions
- Preheat oven to 375°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
- Heat buttery spread in a large skillet over medium heat. Add celery, carrots and onions; cook 8 minutes or until onions are tender, stirring occasionally. Add garlic, herbs, salt and pepper; cook 2 minutes or until garlic is fragrant, stirring frequently. Remove from heat.
- Toss bread, stock, walnuts and vegetable mixture in a large bowl; gently press into prepared dish. Cover with foil; bake 45 minutes. Remove foil; bake 10 minutes or until top is lightly browned and crisp. Garnish with herb sprigs and/or chopped herbs, if desired. Makes about 13 cups.