CBD Rosemary Stuffing
Total cooking time: 3 hours. Serves: 6-8
Ingredients
1 Loaf Crusty Bread
6 TBSP Butter
1 Sprig Rosemary
3 Leaves Sage
2 Cups Chicken Broth (Can be subbed for Vegetable broth!)
1 Head of Garlic
1 Large Onion
3 Celery Stalks
Olive Oil
1 ½ Cups Mushroom
Salt
Black Pepper
20 – 40 Drops of CBD Oil (Depending on desired strength)
Directions:
Preheat Oven to 400 F. Peel off outer layer of garlic, then cut off top of head to expose the tops of each clove. Place head of garlic in a cupcake tin and pour 2 Tbsp Olive Oil on top. Place a second cupcake tin on top, and bake for 1 hour. Let cool.
Reduce oven temperature to 225 F. Cut loaf of bread into 1” cubes and spread out on a baking sheet. Mix 30 drops of Hemp Complete and 2 tbsp of olive oil together and drizzle over the top of the bread. Bake for 20 minutes, stir to re-arrange cubes, and repeat twice for a total of 1 hour baking. Preheat oven to 375 when complete.
Dice onions, celery, rosemary, sage, and mushrooms.
Melt 4 tbsp of butter on low heat. Add in celery, onion, and ⅔ tsp salt (to taste). Stir occasionally for 15-20 min until onions are translucent. Add in herbs and cook for 2 minutes. Set aside.
Turn heat to high. Add 2 Tbsp olive oil, when hot add mushrooms and ¼ tsp salt. Cook 5-8 minutes, stirring occasionally.
Mix mushrooms, onion, and celery together in a bowl, and add in 25 drops of Complete 6X and 4 mashed cloves of garlic
Whisk eggs, ¼ tsp salt, and freshly ground pepper (to taste) into chicken broth. Stir vegetable mixture and bread into this and stir until evenly coated. Pour into 9×13 pan.
Melt 2 tbsp of butter and stir in 15 drops of CBD Oil. Drizzle over the top of the stuffing. Top with foil and bake for 25 minutes at 375F. Remove foil and bake for another 15-20 minutes until golden brown.
Let the stuffing cool slightly. Enjoy!
