Ingredients

• 1 loaf of crusty bread. cubed
• 1 yellow onion, diced
• 3 – 4 stalks of celery, diced
• 5 – 6 cloves of garlic, minced
• 2 cups of water or vegetable stock
• 3 tbsp olive oil
• 2 sprigs thyme, stems removed
• 2 leaves sage, chopped
• 2 sprigs rosemary, stemmed, chopped
• Salt to taste

Instructions

1. Cube loaf of bread and put into mixing bowl
2. Dice onion, celery and mince garlic. Separate onion from celery and garlic.
3. Pour 3 tbsp of olive oil in saute pan on medium. Once hot, add onion and saute until starts to become transluscent.
4. Add in celery and garlic and continue cooking until celery begins to become clear.
5. Pour 2 cups of water or veg stock into pan and add herbs. Stir.
6. Pour onions, celery and stock over cubed bread.
7. Shake up mixture and be sure to coat bread.
8. Pour into air fryer, covering the bottom. (Make sure not to fill up the entire basket. If you need to separate into more than one, it’s ok.)
9. Set air fryer to 400 degrees and time for three minutes. Once time is done, take out and toss and then put back in. Repeat until bread is golden.
10. Put into serving bowl and serve.

Yield: 4

Serving Size: 1

Nutrition Information:

Amount Per Serving: Calories: 624 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 1283mg Carbohydrates: 100g Fiber: 8g Sugar: 13g Protein: 18g

© Diana Edelman