Ingredients
Scale
- 6–8 pieces grain-free bread, dried out and cut into bite-sized cubes
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1/2 tsp. sea salt
- 5 small celery ribs, thinly sliced
- 1/2 large onion, minced
- 2–3 cloves garlic, minced
- 1/2 c. vegetable broth
- 1 Tbsp. coconut oil
- 1/2 c. dried cranberries (optional)
Instructions
- Preheat over to 325 degrees.
- In an 8×8, place bread, herbs, and salt together.
- In a small skillet, saute the onions and garlic with coconut oil (or butter of choice) until lightly browned (about 3-5 minutes). Add celery and cook until translucent.
- Pour onion mixture into the pan with the herbed bread and mix well. Stir in the vegetable broth and cover with tin foil.
- Bake covered for 20 minutes.
- Take foil off the top, stir and bake another 15 minutes. If using the dried cranberries, add before stirring.
- If the dressing is still too dry for your liking, add more vegetable broth by 1/4 c.
Nutrition
- Serving Size: 1/2 cup
- Calories: 224 (based off of 6 pieces of bread in recipe)
- Sugar: 3g
- Sodium: 790mg
- Fat: 8.5 g (based off of 8 pieces of bread in recipe)
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 1g
