I mentioned on Monday that I also made a side dish for our Friendsgiving celebration. Thanksgiving has a few dishes that seems mandatory: turkey, mashed potatoes, and stuffing. I never liked stuffing as a kid. I don’t know who made it and I don’t know what was in it. I think Celery was the main culprit. I am not a fan. Recently I feel I have met a few people who are hard core stuffing fans and it turns out that I like it too as long as there isn’t any celery involved.
2 TBS Olive Oil
1/2 yellow onion, diced
1/2 cup Roasted Pumpkin Seeds
8 pieces of GF sandwich bread, pulsed in a food processor to a nice crumb (I used Rudi’s multigrain)
1/2 TBS Fresh Sage, chopped up
Salt and Pepper to taste
In a large skillet over medium high heat heat the olive oil.
Add the onions and cook for five minutes, until soft.
Add the pumpkin seeds and stir for 3 minutes, careful not to burn the seeds.
Add the bread crumbs, sage, and salt and pepper. Stir until well combined and cook until the bread crumbs have a nice golden color.
Serve hot or at room temperature.