TURKEY DRESSING

Use vegetable broth instead of chicken broth for vegetarians…

SERVES 12

¼ c. unsalted butter

16 oz. day-old French or sprouted grain bread, torn into 1” pieces

2 large eggs

2 c. chicken broth, divided (or vegetable broth for vegetarian)

2 large yellow onions, chopped

6 celery stalks, sliced

½ c. flat-leaf parsley, chopped

2 tbsp. fresh sage, chopped

1 tbsp. fresh rosemary, chopped

1 tbsp. fresh thyme, chopped

2 tsp. sea salt

1 tsp. black pepper

½ c. water

Method

Preheat oven to 250°F

Spray a 9X13” baking dish with non-stick spray

Place bread in a single layer on a baking sheet

Bake until bread is dried out, about 45 minutes. Let cool and transfer to a large bowl

Melt butter in a large skillet over medium-high heat

Add onions and celery and stir until just beginning to brown then add to the bowl with bread

Stir in herbs, salt, and pepper

Drizzle in 1 ½ c. broth and toss

Preheat oven to 350°F. Whisk ½ c. broth, ½ c. water and eggs in a bowl

Add to bread mixture and mix gently until thoroughly combined, then spoon into 9x13” baking dish and cover with foil

Bake for 30–35 minutes, remove foil and bake for 10–15 minutes more until top is crisp

Nutrition facts per serving: Calories 144, Carbohydrates 19g, Protein 3g, Fat 6g