Classic Stuffing Recipe | Low carb bread recipes | Joseph's Bakery

Ingredients

• 2 Packages of Joseph’s Original White Pita Bread (8 pitas total)
• 1/2 cup olive oil
• 8 tablespoons (1 stick) of butter – salted or unsalted
• 8 garlic cloves
• 1 large yellow onion
• kosher salt and freshly ground black pepper
• 2 cups celery, diced
• 2 cups carrots, diced
• 1 cup dry white wine (or 1/4 cup white vinegar)
• 2 1/2 cups of low-sodium chicken or vegetable stock
• 3 large eggs
• 2 tablespoons of dried oregano or thyme
• Preheat oven to 375 degrees.
• In large skillet, combine olive oil and butter. Once butter has melted, add onions and garlic. Season with salt and pepper, cooking until onions are soft and translucent.
• Add celery, stirring until bright green and tender. Add white white and cook until reduced by half.
• In large mixing bowl, whisk together eggs and broth. Toss dried pita bread with egg mixture until all liquid is absorbed by every pita.
• Add celery and onion mixture to bread evenly. Transfer mixture to baking dish.
• Cover with foil and bake for 45 minutes, until completely cooked through.
• When ready to serve, remove foil and bake again at 425 for 25 minutes to brown and crisp the top.
• Transfer to plate and enjoy!