Persimmon Dressing (GF, V)
- 3 cups cornbread croutons, gluten free
- 3 cups persimmons, organic
- 2 cups vegetable broth, organic, low sodium
- 2 tbsp. Herbs de Provence (thyme, marjoram, rosemary, basil, sage, lavender)
- 1 tsp garlic, fresh pressed
- 4 tbsp. extra virgin olive oil, 100% first cold pressed, unrefined
- 1 dash sea salt
- Combine all ingredients, mixing well.
- Spread evenly in roasting pan, lightly oiled with EVO.
- Bake in preheated 350°oven for 25 minutes or until all liquid is absorbed and dressing is golden brown.
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