Gluten-Free Dressing
4 servings
This is an ALL GREEN item
2 g Carbohydrates (1 g Fiber, 1 g Sugar) 1 NET Carbs
3 g Fat; 0 g Protein
INGREDIENTS
2 mini almond loafs
1/2 onion, minced
3 stalks celery, minced
1 TBL EVOO
2 cups chicken broth
1 tsp sage
salt & pepper to taste
PUTTING IT TOGETHER
1. Break the bread into small pieces
2. Heat the EVOO in a skillet until it sizzles
3. Add the onions and celery, and cook over medium heat until onions are translucent
4. Put the bread, sage & salt in pepper in a medium bowl
5. Add the onion mixture and chicken broth. Toss
6. Put into a baking dish, or use to stuff chicken, pork chops, etc
7. If baking by itself, cover and bake at 350 degrees for 30 minutes
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