{"id":254,"date":"2009-07-16T16:50:53","date_gmt":"2009-07-16T20:50:53","guid":{"rendered":"http:\/\/caloriecontrol.wpengine.com\/?p=254"},"modified":"2018-10-29T16:40:49","modified_gmt":"2018-10-29T20:40:49","slug":"roasted-vegetable-savory-bread-dressing","status":"publish","type":"post","link":"https:\/\/caloriecontrol.org\/roasted-vegetable-savory-bread-dressing\/","title":{"rendered":"Roasted Vegetable Savory Bread Dressing"},"content":{"rendered":"

Ingredients<\/h2>\n
\n

10 cups lightly toasted cubed French bread
\n3 to 3 1\/2 cups of the Light and Easy Stock
\n2 large red Spanish onions
\n3 large leeks
\n4 large shallots
\n3 cloves garlic
\n5 ribs celery
\n2 tablespoons extra-virgin olive oil
\n1 cup chopped Italian parsley
\n2 large eggs
\n3 egg whites
\nSalt and pepper, to taste
\n2 teaspoons poultry seasoning<\/p>\n<\/div>\n

Directions<\/h2>\n
\n

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 \u00b0F. oven for 12 to 15 minutes. Stir twice so the vegetables on the edge won\u2019t 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 \u00b0F. oven until hot through and lightly browned\u2026.45 minutes to 1 hour. Makes 12 to 16 servings.<\/p>\n<\/div>\n

Nutritional Information<\/h2>\n

Per Serving:\u00a0<\/strong>
\nCalories:\u00a0180
\nTotal Fat: 5g
\nProtein: 7g
\nCarbohydrates:\u00a027g
\nDietary Fiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 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, […]<\/p>\n","protected":false},"author":1,"featured_media":1028,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[174,5,101],"tags":[],"yoast_head":"\nRoasted Vegetable Savory Bread Dressing<\/title>\n<meta name=\"description\" content=\"Roasted Vegetable Savory Bread Dressing recipe from CalorieControl.org\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/caloriecontrol.org\/roasted-vegetable-savory-bread-dressing\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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