SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 177.8
  • Total Fat: 7.5 g
  • Cholesterol: 43.0 mg
  • Sodium: 274.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.3 g

View full nutritional breakdown of Super Vegetarian Holiday Dressing calories by ingredient
Report Inappropriate Recipe

Super Vegetarian Holiday Dressing

Submitted by: AFM-SPARK

Introduction

This has over 8 grams protein. I made it with salt the first time but I don't think it needs it, so I took it out. Try to use real Parmigiano-Reggiano. Nutritional Yeast is available in most Health Food stores in the bulk section. This has over 8 grams protein. I made it with salt the first time but I don't think it needs it, so I took it out. Try to use real Parmigiano-Reggiano. Nutritional Yeast is available in most Health Food stores in the bulk section.
Number of Servings: 16

Ingredients

    • Nonstick vegetable oil spray
    • About 14-ounces Arnold Health Nut bread, cut into 3/4-inch pieces (or use your favorite healthy bread about - 7-8 cups)
    • 2 1/2 oz fresh finely grated Parmesan cheese, divide out 2 tablespoons then divide in half (I use real Parmigiano-Reggiano)
    • 1 large red onion, diced largely, about 12 oz
    • 1/2 cup finely diced celery, about 2 oz
    • 1/2 cup finely diced carrots, about 2.5 oz
    • 1 small green bell pepper, medium diced, about 3.5 oz
    • 1 zucchini, 7 oz finely diced
    • Handful chopped parsley, about 1/2 cup
    • 4 teaspoons chopped fresh rosemary (or 2 tsp dried)
    • 2 teaspoons dried oregano
    • 1 large apple, about 11oz, diced
    • 1/2 cup pine nuts, lightly toasted, divided in half
    • 2 tablespoons fresh sage thinly slice, divided in half
    • 3 large eggs beaten (sub 2/3 c egg beaters or 2/3 egg whites)
    • 2 teaspoons freshly ground black pepper or to taste
    • 2 (or more) tablespoons nutritional yeast (if available)
    • 3/4 to 1 cup low-sodium vegetable broth (I used Imagine brand)

Directions

Preheat oven to 400°F.

Spray 1 large rimmed baking sheet with nonstick spray. Place bread pieces in large bowl. Spray well with pan spray tossing to coat, then add 1 large part of the Parmesan cheese, toss again. Spread bread in single layer on prepared baking sheet. Bake bread until mostly dry and toasty, stirring occasionally, about 10 – 20 minutes. Cool on sheet. Transfer to very large bowl.

Reduce oven to 350 degrees.

Spray with pan spray a heavy large pot over medium-high heat. Add onions and sauté a minute or two then add carrots, and green pepper, rosemary and oregano sauté until veggies are almost tender, about 10-15 minutes, total. Add apples stir 1-2 minutes. Transfer to bowl with bread. Blend in parsley, 1 tablespoon sage, 1 large part Parmesan, 1/4 cup pine nuts, zucchini and celery. Mix eggs well with 3/4 cup of broth, nutritional yeast and fresh ground pepper. Pour egg mixture over the bread mixture and toss well to blend. Allow a few minutes for the bread to soak up the wet stirring once or twice. If it still seems dry add the other 1/4 cup broth or more, mixture should be moist but not overly wet.

Spay with pan coating a 12x9 inch baking dish. Transfer dressing to prepared dish. Sprinkle 1/4 cup light toasted pine nuts on top. Cover with foil sprayed with pan spray, spray side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and browed, about 20-30 minutes longer. Internal temp should be at least 160 degrees.

Sprinkle remaining 1 tablespoons sage and 2 tablespoons parmesan on top and serve.

16 generous servings


Number of Servings: 16

Recipe submitted by SparkPeople user AFM-AFM.






Great Stories from around the Web


Rate This Recipe