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Italian Bread Dressing

Name: Italian Bread Dressing
Prep time: 30 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Italian
Ingredients: 1 loaf (2 lb) Panettone or (1 1/2 lb) Challah bread, cut into 3/4-inch cubes; 1/2 cup butter; 2 bunches fresh sage leaves, chopped; 1 teaspoon salt; 1/2 teaspooon pepper; 1/2 cup julienne dried apricots (from 6-oz bag); 1/2 cup dried tart cherries (from 6-oz bag); 1/2 cup golden raisins; 1 cup finely chopped yellow onion; 1 cup finely chopped celery or fennel bulb; 1 cup finely chopped carrots; 3 cups Progresso™ reduced sodium chicken broth (from 32-oz carton); 2 eggs, if desired (for firmer stuffing)

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Prep 30 min
Total 1 hr 20 min
Servings 12

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Italian Panettone or golden Challah bread and savory Progresso® chicken broth make this fruit-filled dressing a savory treat.

By Betty Crocker Kitchens

Updated Nov 2, 2011

Ingredients

1 loaf (2 lb) Panettone or (1 1/2 lb) Challah bread, cut into 3/4-inch cubes
1/2 cup butter
2 bunches fresh sage leaves, chopped
1 teaspoon salt
1/2 teaspooon pepper
1/2 cup julienne dried apricots (from 6-oz bag)
1/2 cup dried tart cherries (from 6-oz bag)
1/2 cup golden raisins
1 cup finely chopped yellow onion
1 cup finely chopped celery or fennel bulb
1 cup finely chopped carrots
3 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
2 eggs, if desired (for firmer stuffing)

Make With

Progresso Broth

Steps

1

Heat oven to 350°F. In large bowl, add bread cubes; set aside. In 12-inch skillet, melt 1/4 cup butter over medium heat until light brown. Remove from heat; stir in sage, salt and pepper. Pour sage butter over bread cubes and toss gently. On 2 cookie sheets, spread out seasoned bread cubes. Bake 15 minutes or until light brown; return to bowl.
2

Meanwhile, in medium bowl, place the dried fruits. Add boiling water to cover and allow to stand at least 10 minutes to plump and soften fruits. Drain; add to seasoned bread cubes.
3

Increase oven temperature to 375°F. In same skillet, melt remaining 1/4 cup butter over medium heat. Add onion, celery and carrots to butter; cook 7 to 10 minutes, stirring occasionally, until vegetables are tender. Add to dressing mixture in bowl; gently toss. Stir in broth. Stir in beaten eggs just until blended.
4

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon dressing into baking dish. Bake uncovered 40 to 45 minutes or until golden brown.

Nutrition

310 Calories, 11g Total Fat, 6g Protein, 46g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 310

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 6g; 29%

Trans Fat: 0g

Cholesterol: 45mg; 15%

Sodium: 500mg; 21%

Potassium: 320mg; 9%

Total Carbohydrate: 46g; 15%

Dietary Fiber: 3g; 12%

Sugars: 16g

Protein: 6g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 2%; 2%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;