| Cook time: 60 Minutes
Ultimate Thanksgiving Dressing
Recipe by Megan Roosevelt, Healthy Grocery Girl
10 cups dried Sprouted Bread
1 tablespoon coconut oil
1.5 cup diced onion
1 cup diced celery
3 large carrots, chopped
2.5 cups vegetable stock
1 tablespoon rosemary
1 tablespoon thyme
1/2 tablespoon ground sage
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1/2 cup chopped fresh parsley
1/2 cup dried cranberries
1 green apple, diced
First, you will need to create the dry bread pieces. Pre¬heat your oven to 350 degrees Fahrenheit. Use 12-15 slices of ASB Sprouted bread, chop or tear the bread into cubes about 1 inch in size. Spread bread into one even level on cookie sheets.
Once the oven reaches 350 degrees, turn it off and place the bread into the oven with the door cracked open, let sit for at least an hour. Check back often to test for toastiness.
Next, heat coconut oil in a large pan over medium and add diced onion, celery, and carrots. Saute for about 10 minutes, until lightly browned.
In a medium bowl whisk together eggs, stock and seasonings.
In a large bowl add the bread pieces, sauteed mix, parsley, cranberries and green apple; toss together.
Pour egg mixture over bread mixture and toss together well. Pour mixture into a baking dish and cover with foil.
Bake in the oven at 375 degrees Fahrenheit, covered for 40 minutes.
Remove foil cover and bake for about 15-20 minutes more, until top pieces of bread become toasted.