Sourdough Stuffing with Caramelized Onion, Shallot and Roasted Garlic

What on earth is a mother of seven doing posting about cooking for two? I started out this two-fer crusade simply wanting to come up with alternatives to the traditional Thanksgiving dinner. This turned out even more delicious than I had imagined.

Hands-On Time: 20 minutes
Ready In: 45 minutes
Yield: 2 servings

1 1/2 cups sourdough bread cubes
1 small onion, thinly sliced
2 cloves roasted garlic*
1 small shallot, thinly sliced
1 tablespoon olive oil
1/2 cup chicken stock
1/4 tsp ground sage
1/4 tsp dry thyme

1. Toast bread cubes in a large non-stick pan over medium-high heat until lightly brown and dry, about 5 minutes.
2. Caramelize onion and shallot with a small amount of olive oil in a small pan over medium heat. This takes about 10 minutes.
3. Push the garlic from the peels and mash well. Add to the onions and shallot.
4. Toss onions, shallot and garlic with bread cubes and moisten with stock.
5. Put into a small baking dish and bake for 30 minutes at 350 degrees F.

*Ingredient Tips
Roast garlic for 20 minutes at 350 degrees F.