¼ cup TSTE® Herb Turkey Rub
4 tsp TSTE® Black Truffle Sea Salt
From the Grocer
1 loaf of sourdough bread
(sliced and allowed to air dry for two hrs)
½ cup butter
2 cups celery, diced
2 cups onion, diced
¼ cup fresh lemon juice
½ cup grated parmesan cheese, divided
4 garlic cloves, chopped
1 cup chicken broth
PREHEAT oven to 350°F.
CUT bread slices into small cubes.
MELT butter in a medium frying pan and sauté celery and onion until tender.
COMBINE bread, celery and onion, lemon juice, ¼ cup parmesan cheese, chopped garlic, TSTE® Herb Turkey Rub, and TSTE® Black Truffle Sea Salt in a large mixing bowl. Toss. Pour chicken broth over top to moisten the stuffing.
PRESS into a large baking pan and sprinkle with the remaining parmesan cheese.
BAKE for 10-15 mins or until the stuffing begins browning.
Yield: 4-6 servings
Total Time: 40 mins
Prep: 15 mins
Cook: 25 mins