Traditional Bread and Herb Dressing
with Leeks
Classic holiday flavours take centre stage in this dish. Thyme, celery, butter and leeks soak into toasted rolls to make the perfect accompaniment for turkey!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
56 g
Leek, sliced
3 unit(s)
Celery
113 g
Onion, chopped
1 tbsp
Thyme
3.5 tbsp
Unsalted Butter
(Contains Milk)
2 unit(s)
Vegetable Broth Concentrate
7 g
Parsley
Not included in your delivery
0.38 tsp
Salt*
¼ tsp
Pepper*
1 tsp
Oil*
Nutrition Values
Utensils
Instructions
Start dressing once all veggies are roasting and pecans are finished! While veggies roast, halve, then cut buns into 1/2-inch pieces. Arrange bread pieces on an unlined baking sheet. (TIP: Use the baking sheet from the cheese log for easier clean up.)Toast in the top of the oven, flipping once, until lightly toasted, 12-16 min. (TIP: Keep an eye on bread so it doesn't burn!)
Meanwhile, lightly grease an 8x8-inch baking dish with 1 tsp oil.Strip thyme leaves from stems, then finely chop. (NOTE: This chopped thyme will also be used for the turkey gravy.)Cut celery into 1/4-inch pieces. Finely chop parsley. Whisk together vegetable broth concentrates and 1 1/2 cups water in a large bowl.
Heat a large non-stick pan over medium-high heat. When hot, add 3 1/2 tbsp butter, then swirl the pan until melted, 30 sec.Add celery, chopped onions and leeks to the pan. Cook, stirring often, until veggies soften slightly, 4-5 min. Season with salt and pepper, to taste. Remove the pan from heat.
Add toasted bread, veggies, parsley, 1 tbsp thyme, 1/4 tsp salt and 1/8 tsp pepper to the bowl with broth. Toss until thoroughly combined.Firmly press dressing mixture into the prepared baking dish. Cover with foil and bake in the middle of the oven, next to turkey, until set, 30-35 min. Uncover and continue to bake until top is golden-brown, 12-17 min. (TIP: Keep an eye on dressing so it doesn’t over-brown!)
Serve dressing in the baking dish at room temperature.
