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

1. Preheat oven to 375°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
2. 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.
3. 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.