Ingredients 1/3 cup whole milk Greek yogurt 1/3 cup tahini 1/3 cup water 2 cloves garlic, finely minced or pressed juice of 1 large lemon 1 tablespoon Worcestershire sauce 1/2 teaspoon dijon mustard 1/4 teaspoon cracked black pepper 1/2 teaspoon salt 1/2 cup grated parmesan cheese Instructions Add the Greek yogurt and tahini to a mixing bowl and whisk together until well combined
Vinaigrettes can last up to two weeks
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Next, add the stuffing mix, herbs, broth, egg, and melted butter and stir until combined
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