Name: Flatbread Stuffing
Yield: 1
Cuisine: Dinner
Ingredients: 1 Package Toufayan Bakeries Flatbread, cut into 1-inch pieces; 1 Stick butter, melted; 1 cup olive oil; breakfast sausage; 1 cup medium onion, finely chopped; 1 cup chopped celery; 1 cup chopped carrots; 3 tbsp chopped sage; Salt and pepper; 2 Eggs; 1 cup chicken stock

Ingredients

1 Package Toufayan Bakeries Flatbread, cut into 1-inch pieces

1 Stick butter, melted

1 cup olive oil

breakfast sausage

1 cup medium onion, finely chopped

1 cup chopped celery

1 cup chopped carrots

3 tbsp chopped sage

Salt and pepper

2 Eggs

1 cup chicken stock

Method

Preheat the oven to 350ºF.

Place flatbread pieces in a large bowl and mix in melted butter until combined.

In a large skillet or sauté pan add some olive oil and break pieces of sausage and cook until browned. Add more olive oil if needed and sauté onion, celery and carrots until softened, about 4-5 minutes. Remove from heat and add chopped sage. Season with salt and pepper as needed.

Combine sausage mixture with flatbread and beat eggs with chicken stock. Mix with flatbread mixture and place in a 13x9 baking dish.

Bake for 35-45 minutes until golden brown on top.

Serve warm.