Rodeo of the Mind

Elisa-Safe Sage Dressing

Servings	Prep Time
4people	1.5hours

Cook Time

45 – 60minutes

Servings	Prep Time
4people	1.5hours

Cook Time

45 – 60minutes

Ingredients

1large loaf Gluten Free breadGluten free bread cubes can be substituted if you can find them.
1medium OnionDiced
2Stalks CeleryDiced
2T I Can’t Believe it’s Not ButterPlant based
2cups Vegetable broth (more if needed)Swanson 100% Natural Vegetable Broth contains no garlic.
1-2T Ground Sage
1tsp Celery Salt
1 1/2tsp Fennel Seed
3T ParsleyIf fresh, chop finely.
1/2tsp White Pepper
2T olive oil
Sea SaltTo taste
3tsp Ground Black PepperTo taste. I use a lot of pepper – it’s a personal preference.

Instructions

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.
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.
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.