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Arendelle Royal Holiday Stuffing

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Total Time (Hours)
1.5
Difficulty
1
Servings
16
Ingredients
12
Total Prep Time: 45 minutes
Calories Per Serving: 74
Nutrients

Nutrition Facts

3/4 cup

Amount per serving
Calories 74 Calories from fat: 74
% Daily Value*
Fat 8 g 11 %
Saturated 1 g 6 %
Trans 0 g
Polyunsaturated Fat 4 g %
Monounsaturated Fat 1 g %
Cholesterol 0 mg 0 %
Sodium 295 mg 13 %
Potassium 130 mg 3 %
Carbohydrate 25 g 9 %
Fiber 5 g 19 %
Sugars 2 g
Protein 7 g
Vitamin A 19 %
Vitamin C 4 %
Calcium 2 %
Iron 2 %
Vitamin E 2 %
Thiamin 2 %
Vitamin B6 4 %
Phosphorus 2 %
Magnesium 2 %
Manganese 6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • Nonstick cooking spray
  • ¼ cup natural buttery spread with olive oil, softened
  • 6 stalks DOLE® Celery, chopped
  • 4 large DOLE® Carrots, chopped
  • 2 medium DOLE® Yellow Onions, chopped
  • 6 garlic cloves, chopped
  • ¼ cup finely chopped fresh oregano, rosemary, sage and/or thyme plus additional sprigs and/or chopped for garnish (optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 loaf (24 ounces) sliced low sodium sprouted whole grain bread, coarsely chopped and toasted
  • 4 cups unsalted vegetable stock
  • 1 cup walnut halves & pieces

Directions

  1. Preheat oven to 375°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
  2. Heat buttery spread in a large skillet over medium heat. Add celery, carrots and onions; cook 8 minutes or until onions are tender, stirring occasionally. Add garlic, herbs, salt and pepper; cook 2 minutes or until garlic is fragrant, stirring frequently. Remove from heat.
  3. Toss bread, stock, walnuts and vegetable mixture in a large bowl; gently press into prepared dish. Cover with foil; bake 45 minutes. Remove foil; bake 10 minutes or until top is lightly browned and crisp. Garnish with herb sprigs and/or chopped herbs, if desired. Makes about 13 cups.
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Arendelle Royal Holiday Stuffing Prep Time:45 minutes Cook time:1.5 Hours Serves: 16
Nutrition facts: 74 Calories, 8 grams fat
Ingredients: Nonstick cooking spray, ¼ cup natural buttery spread with olive oil, softened, 6 stalks DOLE® Celery, chopped , 4 large DOLE® Carrots, chopped , 2 medium DOLE® Yellow Onions, chopped , 6 garlic cloves, chopped , ¼ cup finely chopped fresh oregano, rosemary, sage and/or thyme plus additional sprigs and/or chopped for garnish (optional), 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, 1 loaf (24 ounces) sliced low sodium sprouted whole grain bread, coarsely chopped and toasted, 4 cups unsalted vegetable stock, 1 cup walnut halves & pieces, Directions:Preheat oven to 375°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.Heat buttery spread in a large skillet over medium heat. Add celery, carrots and onions; cook 8 minutes or until onions are tender, stirring occasionally. Add garlic, herbs, salt and pepper; cook 2 minutes or until garlic is fragrant, stirring frequently. Remove from heat.Toss bread, stock, walnuts and vegetable mixture in a large bowl; gently press into prepared dish. Cover with foil; bake 45 minutes. Remove foil; bake 10 minutes or until top is lightly browned and crisp. Garnish with herb sprigs and/or chopped herbs, if desired. Makes about 13 cups.