HERB AND VEGETABLE DRESSING

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We know you’ll like this flavorful dressing. It’s great for stuffing your Thanksgiving turkey, but we like to enjoy it the rest of the year served as a side dish with pork chops or pork roasts.
Ingredients
Serves 8-10. 1 loaf of bread white or wheat 1 package Fredericksburg Farms Victory Garden Vegetable Dip ½ cup butter 1 large onion, chopped 1 large green bell pepper, chopped 2 large celery stalks, chopped ¼ cup minced flat-leaf parsley 5 smoked bacon slices, diced Sea salt or kosher salt, to taste 1 teaspoon freshly ground black pepper 3 eggs, beaten 1¼ cups chicken broth or more as needed
Instructions
Tear loaf of bread into small pieces and place into a large bowl. Add the whole package of Victory Garden Vegetable Dip and toss to blend well; set aside. Preheat oven to 350 degrees. Melt the butter in a heavy-bottomed 12-inch skillet over medium heat. Sauté the onion, bell pepper, celery, parsley, bacon, salt, and pepper; cooking until vegetables are wilted and bacon is cooked through but not browned, about 10-15 minutes. Add the vegetables to the bowl along with the eggs and chicken broth. Stir to blend well and break up the bread cubes. Add additional chicken broth as needed to make a moist mixture. Turn mixture out into a baking dish or casserole and bake in preheated oven for 1 hour. Add additional chicken broth as needed while baking to keep the dressing real moist. Serve hot.

Ingredients