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Oat and Sage Stuffing

1 cup quick oats
1/4 cup olive oil
1 clove garlic
1 onion, diced
2 stalks celery, diced
1 1/2 cup stale bread, cubed
1 tablespoon fresh sage, chopped
1/2 teaspoon salt
1/2 teaspoon paprika
3/4 cup vegetable broth
In large, dry skillet, toast oats over medium heat for 5 minutes. Transfer to a plate. In same skillet, heat oil. Add garlic, onion and celery. Cook 5 minutes until translucent. Add bread and cook until lightly brown in places. Stir in oats, sage, salt and paprika. Add broth and cook, stirring, until liquid evaporates and stuffing begins to brown.


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