Savoury Bread-and-Herb Dressing
Serves 6-8 | with Celery, Leeks and Thyme- Wheat
- Barley
- Soy
- Sulphites
- Milk
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Peanuts
- Wheat
Ingredients: Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Leek • Yellow onion • Celery • Herb and garlic butter (milk) (butter, chopped garlic (garlic, canola oil, water, citric acid), modified corn starch, salt, garlic powder, parsley, black pepper, basil) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Thyme • Parsley.
Ingredients
4 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
113 g
Leek, sliced
3 unit(s)
Celery
113 g
Yellow Onion, chopped
7 g
Thyme
1 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
7 g
Parsley
15 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
20 g
Herb and Garlic Butter
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
1 tsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Halve, then cut buns into 1/2-inch pieces.
- On an unlined baking sheet, arrange bun pieces evenly in a single layer. Toast in the top of the oven for 8-10 min, flipping once, until lightly toasted. (TIP: Keep an eye on bread so it doesn't burn!)
- Meanwhile, lightly grease an 8x8-inch baking dish with 1 tsp oil.
- Strip some thyme leaves from stems, then finely chop 1 tbsp.
- Cut celery into 1/4-inch pieces.
- Finely chop parsley.
- In a large bowl, whisk together broth concentrate, stock powder, 1/4 tsp salt, 1/4 tsp pepper and 1 1/2 cups water. (TIP: Add another 1/2 cup water, if you prefer a more tender dressing!)
- Heat a large non-stick pan over medium-high.
- When hot, add herb and garlic butter, then swirl the pan for 30 sec, until melted.
- Add celery, chopped onions and leeks to the pan. Cook 4-5 min, stirring often, until veggies soften slightly.
- Season with salt and pepper.
- Remove the pan from heat.
- To the bowl with broth, add toasted bread, veggies, parsley and chopped thyme. Toss until thoroughly combined.
- Firmly press dressing mixture into the prepared baking dish.
- Cover with foil and bake for 20-25 min, in the bottom of the oven, until set.
- Uncover and continue to bake for 10-15 min, until top is golden.
- Serve dressing in the baking dish.
