Rosemary Bread Stuffing

Ingredients:

2 Celery Stalks finely chopped

2/3 cup of Chicken Broth
1/2 cup sliced baby Portabello Mushrooms

2 tbsp butter

1/4 tsp. Garlic Powder

3/4 tsp. Paprika

1/4 tsp. Rubbed Sage

1/8 tsp. (A dash) of Nutmeg Powder

1 tsp dried Parsley

1 tsp. Sea Salt

1/4 tsp. Crushed Red Pepper

1/8 tsp. Cumin

8 slices of loaf bread toasted and cubed into 1/2 inch pieces

Finely chopped Celery Leaves from one large head of Celery
3 sprigs of fresh Rosemary, leaves stripped and finely chopped

Directions:

Preheat a large skillet on medium heat, melt butter and add all ingredients except chicken stock and bread pieces. Cook the saucy mixture for 5-7 minutes or until celery is fork tender. Add chicken broth and allow mixture to reduce slightly, approximately 3-5 minutes. Add bread pieces cover and remove from heat, allow to sit 5 minutes. Stir and cover, allow to sit an additional 5 minutes. Ready to serve or use as a stuffing for pork or chicken. Serves 4 as a side dish or 4-6 if using as a stuffing.