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In a large pan over medium heat, add 1 tbsp avocado oil and then add cubed bread. Stir until golden. Transfer to a bowl and set aside.
Add remaining oil to pan and remaining ingredients except stock, cream of mushroom and unsweetened almond milk. Sauté and stir mixture until onions and celery are translucent.
Add bread, stir and follow with stock. Combine mixture until all stock is absorbed and bread is soft. Taste test and adjust if needed.
Set aside to cool.
Add 1 cup of cooled stuffing mix to the blender cup, and follow with cream of mushroom and unsweetened almond milk.
Blend until smooth.
Garnish with rosemary, breadcrumbs, apples and drumstick.
Recipe: Stuffing Smoothie
Serving in this recipe: 2
Yield: 12 oz
|Total Fat: 31 g||47.1%|
|Saturated Fat: 4 g||18.5%|
|Cholesterol: 0 mg||0%|
|Sodium: 1 mg||79.4%|
|Total Carbs: 47 g||16%|
|Dietary Fiber: 9 g||36.1%|
|Sugar: 6 g|
|Protein: 11 g||22.1%|
|Vitamin A: 0.8%||Vitamin C: 9.4%|
|Calcium: 37.4%||Iron: 30.2%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.