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½ pound Smart Cookie Baker Sandwich Bread, cut into cubes

½ cup butter (can substitute chicken or vegetable broth for dairy free/vegetarian option)

½ cup chopped onions (or shallots/leeks for a lower carb option)

½ cup chopped celery

¾ t. salt

¼ t. fresh ground pepper

1 T. ground sage

1 t. parsley

½ t. thyme

1 to 1 ½ cups chicken or vegetable broth

1 egg, beaten

 

Dry bread cubes on a cookie sheet in a warm oven (250F) for several hours.

Sauté chopped onion and celery in butter (or 1st broth) until onion is clear.  In a large bowl, put all the bread cubes, adding salt, pepper, sage, parsley, and thyme. Pour sautéed vegetables over bread cubes.  Heat broth to warm.  While mixing, slowly pour 1/3 of 2nd broth over cubes. Add remaining broth slowly until all cubes are moistened.  Keep mixing to ensure full coverage.  Add beaten egg and mix well.

Bake in 350F oven for 40 minutes or stuff in turkey just before cooking.

Makes 10-12 servings at 2 carbs each.

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