Elisa-Safe Sage Dressing

The ingredients I needed to avoid in this recipe are: Garlic, Gluten, Wheat, Chicken, Oregano, butter (any dairy).

I substitute a combination of celery salt, fennel seed and onion to make up for the lack of garlic.

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Elisa-Safe Sage Dressing

Cuisine

Thanksgiving

Prep Time

1.5 hours

Cook Time

45 - 60 minutes

Servings

people

Ingredients

• 1 large loaf Gluten Free bread Gluten free bread cubes can be substituted if you can find them.
• 1 medium Onion Diced
• 2 Stalks Celery Diced
• 2 T I Can't Believe it's Not Butter Plant based
• 2 cups Vegetable broth (more if needed) Swanson 100% Natural Vegetable Broth contains no garlic.
• 1-2 T Ground Sage
• 1 tsp Celery Salt
• 1 1/2 tsp Fennel Seed
• 3 T Parsley If fresh, chop finely.
• 1/2 tsp White Pepper
• 2 T olive oil
• Sea Salt To taste
• 3 tsp Ground Black Pepper To taste. I use a lot of pepper - it's a personal preference.

Cuisine Thanksgiving Prep Time 1.5 hours Cook Time 45 - 60 minutes Servings people Ingredients 1 large loaf Gluten Free bread Gluten free bread cubes can be substituted if you can find them. 1 medium Onion Diced 2 Stalks Celery Diced 2 T I Can't Believe it's Not Butter Plant based 2 cups Vegetable broth (more if needed) Swanson 100% Natural Vegetable Broth contains no garlic. 1-2 T Ground Sage 1 tsp Celery Salt 1 1/2 tsp Fennel Seed 3 T Parsley If fresh, chop finely. 1/2 tsp White Pepper 2 T olive oil Sea Salt To taste 3 tsp Ground Black Pepper To taste. I use a lot of pepper - it's a personal preference.

Instructions

1. Toast Bread slices. I usually put the bread in the oven, on a rack set in the middle, and broil the bread until it is crispy brown. It will need to be turned over once. It's easy to burn the bread if you forget that it's in there (experienced this). Set aside toasted bread to cool. When it's cool enough to handle, cube the toast & place in the biggest bowl you have.
2. Preheat Oven to 350. Dice onion & celery. Add 1 T I Can't Believe It's Not Butter and 1 T olive oil to a saute pan over medium / medium low heat. When the pan is warm/hot, add the diced onion & celery. sauté until the onion & celery is a little soft, but not too done.
3. Add the sautéd onion and celery to the bread cubes & mix. Add sage, parsley, fennel seed, white pepper and celery salt to the bowl & mix thoroughly. Heat the vegetable broth until it is hot, but not boiling. Add a cup of hot broth, 1 T I Can't Believe It's Not Butter and 1 T olive oil to the bowl. Stir to combine. Stir in additional broth until the dressing is moist all the way through, but not wet. Mix in black pepper and sea salt to taste. Coat a baking dish with oil and fill with dressing. Cover the dressing for the first 40 minutes in the oven. Then remove the cover so the top layer of the dressing can crisp. Bake until done (test it when it looks done and finish baking to your taste.

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