1/4 cup butter or olive oil
1 or 2 shallots, chopped
1 stalk celery, chopped
11 to 13 slices bread, cubed and dried on a cookie sheet in a 200 degree oven
1/2 tablespoon dried parsley, or 2 tablespoons fresh
1 tablespoon dried sage
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken or turkey STOCK
In a large pan, saute shallots and celery in butter until tender. In a large bowl mix bread cubes, parsley, sage, garlic powder, salt and pepper. Add mixture to pan along with stock. Cook until at desired consistency.
Heidi,
ReplyDeleteI am new to the whole migraine diet thing and it has helped me tremendously, I love it. I am struggling with cooking without several of my old standby's, like lemon, Worcestershire sauce, many of the things I relied on. What do you use for "stock" when you call for it in your recipes? Have you found a suitable substitute for citrus? Thank you so much for your help!