Stuffing

 

 

Ingredients:

1 Small Onion, diced

3 Stalks Celery, diced

2 Cloves Garlic

2/3 Cup Himalayan Pink Salt Ghee

1 ½ teaspoon Vegetable Bouillon 

Black Pepper to Taste

Salt to Taste

12 Cups Bread Cubes

3-4 Cup Vegetable Broth

1 teaspoon fresh Rosemary, chopped

1 teaspoon fresh thyme, chopped

2 large eggs

Instructions:

1. Preheat oven to 200°F and tear or slice bread into small cubes. Place on a baking sheet and bake for 20 minutes.
2. Preheat oven to 350°F and spray a large baking dish with nonstick cooking spray. In a large pan over medium heat add Himalayan pink salt ghee.
3. Once ghee is melted add carrots and celery, sauté for 5 minutes-stirring occasionally and then add onion and garlic.
4. Cook until soft and add vegetable bouillon, salt, pepper, fresh rosemary and thyme. Remove from heat.
5. Place bread in a large bowl and add cooked vegetables, toss to combine. In a medium bowl, whisk together vegetable broth and eggs. Pour over bread mixture. 
6. Season with salt and pepper and toss until completely coated.
7. Transfer mixture to baking dish and cover with foil. Bake for 45 minutes, then remove foil and bake for another 15 minutes.