Make It Merry & Bright

Grain Free Stuffing Enjoy a traditional-style stuffing, without the grains! This yummy stuffing is made with our Grain Free Flatbread Mix and is the perfect addition to your holiday table.

INGREDIENTS BREAD CUBES

½ cup Italian Parsley, chopped 1 Tbsp minced fresh Sage 1 Tbsp minced fresh Thyme ½ Tbsp minced fresh Rosemary ½ cup Butter, divided 2 cups Chicken Stock or Vegetable Stock 2 Eggs Salt, to taste Pepper, to taste

2 packages Bob’s Red Mill ® Grain Free Flatbread Mix 4 Eggs ½ cup Oil ½ cup Water STUFFING 3 stalks Celery, diced, about 1 ½ cups 1 medium Onion, diced, about 1 ½ cups

INSTRUCTIONS BREAD CUBES

• Preheat oven to 400°F. Oil a baking sheet or line with parchment paper. Combine flatbread mix, eggs, oil and water until well combined. Let sit for 5 minutes. Scoop dough onto baking sheet and form into a ¼ -inch thick rectangle, then bake for about 15 minutes. • Once cooled cut into ½ – ¾ -inch cubes and spread in a single layer on a baking sheet. Preheat oven to 250°F. Bake for 1 hour, stirring every 15 minutes. Leave baking tray in the oven and turn oven off. Allow oven to cool completely before removing tray. STUFFING • Preheat oven to 350°F. Butter an 8 x 8-inch baking pan. • In a large skillet over medium heat, melt ¼ cup butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in parsley, sage, thyme and rosemary, and cook until fragrant, 1 minute more. Season with salt and pepper. • Place bread cubes in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated and liquid is mostly absorbed. • Transfer mixture to prepared baking dish, then melt ¼ cup butter and drizzle on top. Cover with foil and bake until cooked through, 45 minutes, then remove foil and bake until bread is golden, 10–15 minutes more. Makes 6–8 servings.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT