Bean-Bread Stuffing

  1 loaf bean-flour bread (approx. 8 cups diced)  
2 Tab. oil  
2 cups diced onions (approx. 1½ 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.

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© 2014 - Karen R. Hurd, Last Updated: November 26, 2014

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