Dried Fruit and Nut Dressing
This dressing has some crispiness, but if you prefer yours soft, put a cover on it while it’s baking. Any type of mushroom—such as button, shiitake or oyster—will work well.
2 Tbsp (30 mL) extra virgin olive oil
1/2 cup (125 mL) finely chopped onion
1/2 cup (125 mL) finely chopped celery
1 cup (250 mL) sliced fresh mushrooms
2 cups (500 mL) 1-in. cubed multi-grain bread
1/4 cup (60 mL) dried cranberries
1/4 cup (60 mL) dried sliced apricots
1/2 cup (125 mL) sliced almonds
1/4 cup (60 mL) each fresh parsley, thyme and savory
1/2 cup (125 mL) vegetable stock
Pepper to taste
Preheat oven to 375°F. In a sauté pan over medium heat, add olive oil, onions, celery and mushrooms, and sauté until onions soften. Transfer to a 6x6 inch baking dish, and add bread cubes, cranberries, apricots, almonds, herbs and vegetable stock. Mix together and season. Place uncovered in oven and bake for 10 minutes; stir and bake for another 10 minutes. Serve hot.
Serves eight.
Per serving: 150 calories, 4 g protein, 7 g fat (1 g saturated fat), 19 g carbohydrates, 4 g fibre, 0 mg cholesterol, 82 mg sodium
