PF Kitchen: Sourdough Stuffing

Ingredients:

• 5 cups of sourdough bread (with crispy crust)
• 4 tbsp of olive oil
• 1 small onion, chopped
• 1 cup chopped celery
• ¼ cup fresh parsley, chopped
• ½ tsp sage
• 1 tsp dried thyme
• 1 ½ – 2 cups vegetable stock
• ½ cup mushrooms, thinly sliced
• ¼ cup bell pepper, chopped
• 2 garlic cloves, chopped

Directions:

1. Preaheat oven to 350 degrees.
2. While the oven is heating up, heat up 1 tbsp of olive oil in a skillet.
3. Toss in onions and garlic until softened (about 2 minutes.)  Add in bell pepper, mushrooms and celery.  Saute’ until everything is softened on medium heat.  This should take approximately 5 minutes.
4. Cut the loaf of bread and cut it up into small pieces.
5. Drizzle with 1 tbsp olive oil and place in the oven to toast for 5-7 minutes, until slightly golden.
6. In a large bowl combine bread, veggie mix, and herbs.  Mix together the vegetable broth and rest of the olive oil and pour over the bread mix.
7. Pout into a casserole dish and bake for 25-30 minutes until slightly golden.

Do you have any questions about your nutrition or workout program?  Click the picture below, we can help!