- 1 bag Edward & Sons® Organic Lightly Salted Breadcrumbs
- 4 Tbsp butter or buttery spread
- 1 cup Onions (or ½ cup onions & ½ cup celery)
- ½ cup Finely chopped fresh parsley
- ½ tsp Sage
- ½ tsp Thyme
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ cube Edward & Sons® Not-Chick’n™ or Not-Beef™ Bouillon Cube dissolved in ½ cup hot water
- In a pan melt the 4 tablespoons butter or Vegan alternative.
- Add the onions (or onion/celery combination) and cook until tender but not brown (approximately 5 minutes).
- Remove from heat and stir in the parsley, sage, thyme, salt, and pepper.
- Stir in the croutons and mix well.
- Stir in 1/3 – 1/2 cup of the broth.
- For stuffing you may now use as is.
- If baking separately, you may want to moisten with a little more broth before putting the mixture in a shallow buttered baking dish and baking at 350ºF.
- Bake for 25-40 minutes until a crust has formed on top.
