Roasted Vegetable Savory Bread Dressing


10 cups lightly toasted cubed French bread
3 to 3 1/2 cups of the Light and Easy Stock
2 large red Spanish onions
3 large leeks
4 large shallots
3 cloves garlic
5 ribs celery
2 tablespoons extra-virgin olive oil
1 cup chopped Italian parsley
2 large eggs
3 egg whites
Salt and pepper, to taste
2 teaspoons poultry seasoning


Place the bread cubes in a large mixing bowl and pour over the stock to moisten. It should be thoroughly moistened, but not soggy. Peel the onions and cut in half lengthwise. Slice, crosswise, into 1/2″ slices. Trim the tough tops and root ends from the leeks. Slice, lengthwise, 3/4ths of the way through. Wash thoroughly, holding the layers apart to remove all of the grit. Slice, crosswise, into 1/2″ slices Peel the garlic and lightly crush the cloves, Slice the celery into 1/2″ slices. Place all of the vegetables in a single layer on heavy baking sheets. Toss with the olive oil. (There should be just enough to coat.) Place in a preheated 450 °F. oven for 12 to 15 minutes. Stir twice so the vegetables on the edge won’t get too brown. Remove and cool. Place on a cutting board and chop into a fine dice. Add to the bread mixture. Add the parsley. Beat together the eggs and the whites. Toss into the mixture with the seasonings. (To correct the seasonings, cook a small amount in the microwave and taste.) Spray 1 or 2 shallow baking dishes with non-stick vegetable spray. Bake in a preheated 375 °F. oven until hot through and lightly browned….45 minutes to 1 hour. Makes 12 to 16 servings.

Nutritional Information

Per Serving: 
Calories: 180
Total Fat: 5g
Protein: 7g
Carbohydrates: 27g
Dietary Fiber: 3g

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