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Holiday meals are heart-healthier with Chef Toby’s wild rice, cranberry, pecan dressing

This is a delicious, heart-healthier way to make dressing for your next holiday meal!
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Chef Toby is ready for more holiday celebrations ahead; this is a delicious, heart-healthier way to make dressing for your next holiday meal!

Ingredients:

8 cups homemade croutons

4 tbsp. olive oil

1 large onion finely chopped

3 stalks of celery finely chopped

2 tablespoons minced fresh thyme

3 tablespoons minced fresh sage

1 teaspoon ground black pepper

2 1/2 cups low-sodium chicken or turkey broth

4 large eggs

3 tablespoons fresh parsley finely chopped

4 cups Minnesota wild rice (par-cooked)

1 cup chopped pecans

1 cup dried cranberries

Instructions:

Preheat oven to 350F.

Prepare wild rice according to package instructions. Set aside.

Cut bread into small cubes, toss in a large mixing bowl with olive oil, granulated garlic, onion powder and salt and pepper.   Spread an even layer over baking sheet and bake for approximately 20-25 minutes until bread cubes are dried out and crisp.

Transfer to a large mixing bowl.

Heat oil in a skillet over medium-high heat just below smoking point. Add celery and onions, saute to al dente.

Cook, stirring until vegetables are softened and slightly browned.

Add thyme, sage, and pepper.

Add chicken stock to eggs and whisk thoroughly. Combine pecans, cranberry, croutons, onions, celery and wild rice in a large mixing bowl. Hand mix ingredients together, coating thoroughly with egg-stock mixture.

Grease a large baking dish pan spray, transfer the mixture to the greased baking dish.

Bake at 350 degrees covered for 30-40 minutes, uncover and bake for an additional 10 minutes or until edges are crisp.

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