Meal Kit

Herb Dressing with Roasted Vegetables

Thanksgiving Side

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 6)

  • 16 oz. Matchstick Carrots (16 oz Diced Roasted Mirepoix)
  • Info
    1 Texas Toast Slices (1 Loaf White Bread
  • Info
    0.9 oz. Butter
  • 2 tsp. Vegetable Base (1 Vegetable Stock Packet)
  • 1 Cilantro Sprigs (Poultry Herb Blend)

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    79
  • Carbohydrates
    11g
  • Fat
    3g
  • Protein
    1g
  • Sodium
    458mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Casserole Dish

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare Casserole Dish and Prepare Ingredients

    Using ⅓ the butter (reserve remaining for stuffing), coat casserole dish. Stem herb mixture and coarsely chop. Combine chopped herbs and remaining butter in a large mixing bowl

  2. 2

    Dice the Bread

    Separate pieces of bread and place on prepared baking sheet in a single layer. Bake in hot oven until lightly toasted, 3-5 minutes. Cut toasted bread into½" dice.

  3. 3

    Make and Bake the Dressing

    Combine vegetable stock with 1½ cup boilingwater. To bowl with herb-butter mixture, add vegetable stock-water mixture, half the diced bread, and mirepoix. Season with ¾ tsp. salt and a pinch of pepper. Thoroughly combine, then gently stir in remaining bread cubes. Transfer dressing to buttered casserole dish and press dressing into dish. Bake in hot oven until top is golden brown, 25-30 minutes. If turkey is roasting at a lower temperature, bake an additional 5-10 minutes.

  4. 4

    Finish the Dish

    Cover with foil and keep warm until ready.

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