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Instructions

• Pre heat the oven to 375 degree F
• Cut Ezekiel bread into small pieces after lightly toasting them on a pan. Place these bread pieces in a baking dish or bowl
• Take a nonstick skillet and place it on medium heat. Spray this skillet with olive oil
• Cook shallots and garlic until they turn light brown
• Then cut bell pepper and celery into small pieces and transfer them into the skillet
• After reducing the heat to low, pour chicken broth (1 cup) and keep stirring the mixture
• Once the chicken broth has been added, add rosemary and seasonings. Allow the mixture to cook for 10 minutes
• You then need to remove rosemary before pouring veggies and chicken broth into the bread cubes. Keep stirring using a spatula
• Add the chicken broth (the remaining portion) and keep stirring so that the bread pieces are able to absorb them
• Now bake the mixture in an oven for at least 20 minutes.
• Once removed from the oven, use a spoon for stirring the dish
• Serve hot