How to make it

  • 1. Preheat oven to 400 degrees. Oil a large shallow casserole dish
  • 2. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
  • 3. Turn oven down to 350 degrees F
  • 4. Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
  • 5. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
  • 6. Add parsley, sage, thyme, optional salt, and pepper
  • 7. Optional: Drizzle 1 Tbsp olive oil into the mixture
  • 8. Stir until until everything is well mixed
  • 9. 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
  • 10. Bake in a covered shallow casserole or baking dish for 25 minutes
  • 11. Optional: Uncover and bake another 15 minutes to form a crusty top

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