Ingredients:
- 10 cups 1/2 inch bread cubes from fresh bread (I used 2 day old baguettes)
- 2 Tbsp - 3 Tbsp Olive Oil
- 2-3 Cloves Garlic, minced
- 1 finely chopped onion
- 1 1/2 cups finely chopped celery (3-4 stalks)
- 1 cup Mushrooms, quartered
- 1/2 cup minced fresh parsley
- 1 tsp sage
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 - 3 cups vegetable stock OR 3 c. water + 2 veggie bouillon cubes
Stuffing Directions:
- 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, salt, and pepper
- Stir until until everything is well mixed
- Gradually add 2 cups vegetable stock and stir until it is absorbed. Add more stock if necessary, the mixture should be moist and clump together, but not soggy
- Bake covered in a shallow casserole or baking dish for 25 minutes
- Optional: Uncover and bake another 15 minutes to form a crusty top
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