What You'll NeedIngredients
- 10 cups 1/2-inch bread cubes from 1 lb of firm wheat bread
- 2 tbsp olive oil
- 1 cup onion, finely chopped
- 1 1/2 cups celery, finely chopped
- 1 tbsp fresh garlic, minced
- 1/2 cup fresh parsley, minced
- 1 tsp dried rubbed sage leaf
- 1 tsp dried thyme leaf
- 1/2 tsp salt (optional)
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 to 3 cups vegetable stock or 3 cups water and 2 vegetable bullion cubes
Equipment
- Baking sheet
- Burner
- Large skillet
- Large mixing bowl
- Cooking spoon
- Casserole dish
- Foil
Directions
1. Preheat the oven to 400ºF (204ºC). Layer the bread cubes on a cooking sheet, then place them in the oven to toast until they become golden brown. As they toast, continue with the next steps in the cooking process.
2. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the onions, celery and garlic. Sauté until the vegetables are tender.3. After the bread is fully toasted, transfer it to a large mixing bowl. Add the sautéed mixture to the mixing bowl. Add parsley, sage, thyme, salt and pepper.
4. Add one tablespoon of olive oil to the mixture and stir. Pour in two cups of vegetable stock. The goal is to make the stuffing moist but not soggy, leaving the bread crunchy. If it isn't moist enough, add more stock until it reaches your desired consistency.
5. Lower the oven's temperature to 350ºF (177ºC). Lightly oil a casserole dish, then transfer the stuffing into it. Cover the dish with foil.
6. Place the casserole dish into the oven and bake for 25 minutes. For stuffing that's extra crunchy and brown on top, bake the stuffing uncovered for an additional 15 minutes. Carefully take the casserole dish out of the oven and serve.
*Tip: Vegetable stock often contains a lot of salt, so be wary of how much additional salt you add.
Enjoy!
