By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1 8×12 pan

Ingredients:

• 4 tablespoons butter or margarine
• 1 onion, chopped
• 2 ribs of celery, chopped
• 16 oz. can sliced carrots, drained
• 1/2 cup seedless raisins
• 1 teaspoon garlic powder
• 1 teaspoon ground sage
• 6 cups diced stale bread
• 3 cups vegetable or chicken broth
• Salt and pepper to taste

Directions:

• Preheat oven to 350 degrees.
• In a pan, melt butter over medium high heat.
• Add onion and celery, and sauté until cooked through.
• Add the carrots and raisins, and heat through.
• Season with garlic powder and sage, mixing to combine.
• Turn off heat.
• Add the bread, and mix to combine.
• Moisten with vegetable broth.
• Adjust seasoning with salt and pepper.
• Place dressing into a baking pan, and bake covered for 20 minutes or until thoroughly heated.