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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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