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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Dressing aka Stuffing

November 24th, 2008 · No Comments · Dinner, Fall Recipes, Holiday, Side Dishes

2 teaspoons extra-virgin olive oil

1 cup finely chopped shallots

½cup chopped celery

½ cup chopped celery
2 cloves garlic, minced

½cup fresh whole-wheat breadcrumbs

3 tablespoons chopped fresh parsley

1 teaspoon of chopped fresh thyme

½ teaspoons chopped fresh sage

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste 


Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and pepper.

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