Ingredients
10 cups 1/2 inch bread cubes from 1 lb firm wh wheat or other sandwich bread
2 Tbsp + 1 Tbsp olive oil
1 Tbsp minced fresh garlic (2 - 3 cloves)
1 cup finely chopped onion
1 1/2 cups finely chopped celery
1/2 cup minced fresh parsley
1 tsp dried rubbed sage leaf
1 tsp dried thyme leaf
Optional: 1/2 tsp salt
1/2 tsp black pepper
2 - 3 cups vegetable stock OR 3 c. water + 2 veggie bouillon cubes
Preparation
Preheat oven to 400 degrees. Oil a large shallow casserole dish Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl Turn oven down to 350 degrees F Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs Add parsley, sage, thyme, optional salt, and pepper Optional: Drizzle 1 Tbsp olive oil into the mixture Stir until until everything is well mixed Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy Bake in a covered shallow casserole or baking dish for 25 minutes Optional: Uncover and bake another 15 minutes to form a crusty top
