1/4 cup (60 mL) melted ghee or extra-virgin olive oil, divided
3 cups (750 mL) chopped yellow onions
4 celery stalks, including leaves, chopped
1 garlic clove, minced
2 Tbsp (30 mL) finely chopped fresh sage
1 Tbsp (15 mL) fresh thyme leaves
1/2 tsp (2 mL) kosher salt
1/4 tsp (1 mL) black pepper
1 lb (450 g) loaf whole wheat sourdough or gluten-free bread, cubed and toasted
1/2 cup (125 mL) low-sodium chicken stock
Chopped nuts, grated apple, and cranberries (optional)
Each serving contains: 170 calories; 5 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 26 g total carbohydrates (3 g sugars, 2 g fibre); 359 mg sodium
In large skillet over medium heat, warm half the ghee or olive oil. Add onion, celery, garlic, sage, thyme, salt, and pepper. Stir together and cook, covered, until onion is soft, about 5 minutes. Remove from heat and toss into large bowl. Add bread cubes. Warm remaining ghee or oil and chicken stock and drizzle overtop. Gently toss together to mix evenly. Add chopped nuts, apple, or cranberries if you wish.
This recipe is part of the Festive Fusions collection.
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