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Walnut & Currant Dressing
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This savory dressing is delish alongside any poultry or pork roast, or as a hearty vegetarian side dish to accompany baked winter squash. Our recipe is scaled for a large feast, however, it's pretty easy to scale it back for a smaller affair. Make it a day ahead, just chill and reheat. A glass of Pinot Noir is a velvety accompaniment to either entree.
serves 20


10 cups multigrain bread
1 large onion, chopped
1 large leek, sliced
1/4 cup butter
3 1/2 cups vegetable or chicken stock
1 cup currants, dried
1 cup walnuts, chopped
1 cup fresh flat leaf parsley, chopped
2 teaspoons fresh sage, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste

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Walnut & Currant Dressing
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat oven to 350°. Spread out bread cubes on a baking sheet and toast in the oven until just dry, about 15 minutes.
  2. In a large heavy skillet, melt butter and saute onions and leeks over a low heat until soft and golden, about 25 minutes.
  3. In a saucepan, heat stock and bring to a simmer. Remove from heat, add the currants and let stand for five minutes.
  4. Toss all ingredients together in a large bowl and season with salt and pepper to taste.
  5. Reduce oven heat to 325°. Place bread mixture in a shallow, greased baking dish and cover with foil. Bake for 45 minutes. Uncover the dish half way through the baking time to brown the top, or leave covered the entire time for a more moist dressing.

Per serving: 365 calories, 8g fat, 66g carbohydrates, 13g protein, 937mg sodium

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