HOLIDAY STUFFING
CHEBE DRESSING
Make 2 packets of Chebe bread with provolone cheese, adding 1 tsp poultry seasoning to the dry mix. Pat dough into three flat rectangular shaped loaves, about 3/4 inch high.
Bake until golden brown on top, about 35 min. Remove from oven and let loaves dry overnight, uncovered. Slice into small cubes and spread across a cookie sheet. Let cubes dry, uncovered for 1-2 days.
When cubes are dry, place in a large bowl, Combine with 1 1/2 tsp salt, 1 tsp thyme, 1 cup chopped celery, 1/3 cup chopped onion and pepper to taste. Add parsley, rosemary and sage to taste, preferably fresh. Add 6 Tbs melted butter, toss mixture lightly with 3/4 cup Gluten-Free chicken broth.
Place dressing in greased baker and cover with tin foil. Bake at 400 for 25 minutes. Remove tin foil, mix dressing and bake 15 minutes longer until top is crispy.
