Try this dish with Better Than Bouillon Vegetarian No Chicken, Reduced Sodium or Organic Roasted Chicken Base.
Recipe tags: chicken base, moderate difficulty, side, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 Tbsp | unsalted butter |
| 2 cups | diced onions |
| 2 cups | diced celery |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 cup | water |
| 4 cups | cubed (1-inch) croissants, toasted |
| 4 cups | cubed (1-inch) Italian or French bread, toasted |
| 1 cup | toasted pecans or walnuts |
| 1 cup | dried cranberries infused with pomegranate juice |
| 2 tsp | ground sage |
| 2 tsp | black pepper |
| 1 tsp | celery seeds |
| 1 tsp | thyme |
| ½ cup | chopped parsley |
Directions
Preheat oven to 350°F. Grease a 13-inch x 9-inch baking pan.
Melt the butter in a large sauté pan over medium high heat. Add onions and celery to pan and cook for 3-4 minutes.
Add Roasted Chicken Base to pan and mix well. Add water to the pan and bring to a boil, then remove from heat.
Add onion and celery mixture, croissants, and the French bread to a large mixing bowl. Toss to combine.
Add pecans, dried cranberries, sage, black pepper, celery seeds, thyme, and parsley to the bowl. Toss to combine.
Pour the dressing into the prepared pan and place pan directly into oven. Bake dressing for 30-35 minutes.
Carefully remove dressing from oven and serve immediately.