Cook Time1.5 hours
Publish Date: November 25, 2008
Preheat oven to 225° F. Arrange bread cubes in a single layer on an ungreased baking sheet and bake for 30 to 40 minutes, tossing occasionally until partially dried. While they’re baking, combine the raisins and acai liquid in a saucepan and bring to a boil. Remove from the heat and let stand for 15 minutes. In a large skillet or Dutch oven, sauté the celery and onion in olive oil until tender. Add garlic powder, parsley, Himalayan Crystal Salt, sage, thyme, fennel seeds and pepper. Mix well. Remove from the heat. Pour the broth into a bowl and beat the egg into it; then add it to the vegetable and herb mixture. Add bread crumbs and raisin/acai mixture. Toss well. Stir in walnuts. Place the combined ingredients in a greased 13 x 9 baking dish. Cover and bake at 325° F for 30 minutes. Uncover and bake 15 to 20 minutes longer until lightly browned.
Makes 16 servings. Serving size 1.0 cup.
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