1 lb whole wheat bread, cubed
3 T EVOO
4 garlic cloves, minced or put through a press
1/2 large red onion, finely chopped
1 1/2 cups celery, finely chopped
1/2 cup fresh parsley, minced
1 t sage
1 t thyme
1/2 t each salt and pepper
2-3 c vegetable stock
1. Heat oven to 400 degrees and toast bread on a cookie sheet. Once lightly browned, set cubes aside in a large bowl.
2. Reduce oven heat to 350 degrees. While oven cools, cook vegetables and spices in 2 T olive oil until all ingredients are soft. Add veggies and spices to bread crumbs along with remaining 1 T olive oil. Stir until everything is well mixed.
3. Add two cups of vegetable stock slowly, stirring until everything is absorbed. If stuffing is dry, add more until desired texture is reached. Stuffing should not be soggy.
4. Transfer to a greased baking dish, cover with foil and cook for 25 minutes. If a crunchy topping is desired, uncover dish and bake an additional 10-15 minutes.
3 T EVOO
4 garlic cloves, minced or put through a press
1/2 large red onion, finely chopped
1 1/2 cups celery, finely chopped
1/2 cup fresh parsley, minced
1 t sage
1 t thyme
1/2 t each salt and pepper
2-3 c vegetable stock
1. Heat oven to 400 degrees and toast bread on a cookie sheet. Once lightly browned, set cubes aside in a large bowl.
2. Reduce oven heat to 350 degrees. While oven cools, cook vegetables and spices in 2 T olive oil until all ingredients are soft. Add veggies and spices to bread crumbs along with remaining 1 T olive oil. Stir until everything is well mixed.
3. Add two cups of vegetable stock slowly, stirring until everything is absorbed. If stuffing is dry, add more until desired texture is reached. Stuffing should not be soggy.
4. Transfer to a greased baking dish, cover with foil and cook for 25 minutes. If a crunchy topping is desired, uncover dish and bake an additional 10-15 minutes.
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