1 cup margarine light
1/4 cup dried celery flakes (1/2 cup fresh celery, chopped fine)
1/4 cup dried onion flakes (1/2 cup fresh onion, chopped fine)
1 tablespoon dried parsley flakes (2 tablespoons fresh, chopped)
1/2 cup chopped red sweet pepper
8 cups dried bread cubes, ½-inch cubes
2 - 10.25 ounce cans of French onion soup
1 large egg, beaten slightly
1/2 teaspoon pepper
1 1/2 teaspoons poultry seasoning
Pre-heat oven to 350°F.
Melt butter in a medium saucepan over medium heat. Sauté celery, onion, parsley and red pepper until onion is clear. Pour into large mixing bowl. Add bread cubes, soup, egg and seasonings. Stir thoroughly
Measure dressing into greased muffin tins, using a ¼ cup measuring cup. Bake for 25 to 28 minutes or until dressing is firm. Loosen dressing with a spoon and remove from tins to serving bowl. Serve immediately; with or without gravy.
Servings: 10 (makes 20 dressing balls)
Nutrition: One serving (2-balls) provides approximately: 497 calories, 13 g protein, 74 g carbohydrates, 6 g fiber, 17 g fat (3 g saturated), 24 mg cholesterol, 128 mcg folate, 4 mg iron, 1315 mg sodium.
Source: Wheat Foods CouncilShareThis