A clean eating approach to Thanksgiving!
Serves 12 (serving size: 1/2 cup)
Ingredients
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1 (1-lb.) sourdough bread loaf, cut into 3/4-in. cubes (about 9 cups)
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4 ounces pumpernickel bread, cubed (about 2 cups)
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3 tablespoons unsalted butter, divided
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1 tablespoon olive oil
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2 cups finely chopped yellow onion
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1 cup finely chopped celery
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2 tablespoons chopped fresh sage
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh rosemary
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6 garlic cloves, finely chopped
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3 cups unsalted chicken stock or bone broth
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons chopped fresh chives
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1/2 teaspoon black pepper
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2 large eggs, beaten
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Cooking spray
Directions
1. Preheat oven to 350°F
2. Arrange bread cubes in a single layer on a baking sheet; bake at 350°F for 10 minutes or until toasted, stirring once after 5 minutes. Place bread cubes in a large bowl.
3. Heat 1 tablespoon butter and oil in a large nonstick skillet over medium-high. Add onion and celery; sauté 5 minutes. Stir in sage, thyme, rosemary, and garlic; cook 5 minutes. Add herb mixture to bread.
4. Melt remaining 2 tablespoons butter in skillet. Combine butter, stock, 1 tablespoon parsley, 1 tablespoon chives, pepper, and eggs in a bowl. Add to bread mixture; toss gently to combine. Spoon bread mixture into a 2-quart baking dish coated with cooking spray. Bake at 350°F for 40 minutes or until browned. Sprinkle with remaining 1 tablespoon parsley, remaining 1 tablespoon chives, and celery leaves, if using.
http://www.cookinglight.com/recipes/triple-herb-pumpernickel-sourdough-stuffing
