Bean-Bread Stuffing
1 loaf bean-flour bread (approx. 8 cups diced)
2 Tab. oil
2 cups diced onions (approx. 1 ½ small onions)
2 large cloves garlic, minced
2 tsp. sage
2 tsp. thyme
½ tsp. oregano
½ tsp. salt
½ tsp. pepper
¾ cup chicken broth
¼ cup unsweetened original almond milk
1 egg
Cube bean bread. In saucepan, sauté onions in oil, approx. 5 minutes or until tender. Add garlic and cook 2 minutes more. Remove from heat. Stir in spices. In measuring cup, whisk together the broth, almond milk, and egg. Stir together all ingredients—bread, vegetable-spice mix, and liquids—in a sprayed 2-quart glass baking dish. Bake uncovered at 375° for 30-35 minutes, or until heated through and crusty on top.
2 Tab. oil
2 cups diced onions (approx. 1 ½ small onions)
2 large cloves garlic, minced
2 tsp. sage
2 tsp. thyme
½ tsp. oregano
½ tsp. salt
½ tsp. pepper
¾ cup chicken broth
¼ cup unsweetened original almond milk
1 egg
Cube bean bread. In saucepan, sauté onions in oil, approx. 5 minutes or until tender. Add garlic and cook 2 minutes more. Remove from heat. Stir in spices. In measuring cup, whisk together the broth, almond milk, and egg. Stir together all ingredients—bread, vegetable-spice mix, and liquids—in a sprayed 2-quart glass baking dish. Bake uncovered at 375° for 30-35 minutes, or until heated through and crusty on top.