Directions

1. Preheat oven to 350° F. Generously spray a ¼ sheet pan with nonstick cooking spray.

2. Add the egg whites and cream of tartar to a bowl. Using an electric mixer, whip the whites until they are shiny and stiff peaks appear- about 2 minutes.

3. Add the yolks, Dash of Desperation and soft cream cheese to another large bowl. Using the electric mixer, bring the ingredients together into a smooth consistency. It will look “broken” for a bit, but I promise it will come together after a couple of minutes.

4. Gently fold the egg whites into the yolk mixture and pour into the prepared pan.

5. Bake for 10 minutes and then rotate the pan in the oven to promote equal browning. Cook for an additional 15 minutes until the bread is golden brown and fluffy. If the bread looks the right color and springs back just a little when you poke it with your finger, it’s done. If it’s too springy, cook a little longer.

6. Remove bread from oven and set aside to cool. When firm, cut into ½” cubes and pour out onto a full size sheet pan to dry.

Stuffing

1. Chop the vegetables. Add 1 teaspoon Roasted Garlic Oil to a large pot and heat over medium heat. Add the onions, celery and Rosemary Versatility seasoning and cook for 3-5 minutes, stirring occasionally until soft and translucent. Add the chicken stock and heat until simmering.

2. Add the crispy cloud bread cubes to a big bowl, drizzle with the vegetable mixture and toss to coat.

3. Pour into a 8x8 baking dish & drizzle with the remaining Roasted Garlic Oil. Bake for 15-20 minutes until desired crispness is reached. More for a drier, crispier stuffing, less for a softer stuffing.

4. Divide into 6 equal portions, serve hot & enjoy!