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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I added carrots and mushrooms, too! Very versatile recipe! Ingredients:
* 10 cups 1/2 inch bread cubes from 1 lb firm whole 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 |
Directions:
1. 1. Preheat oven to 400 degrees. Oil a large shallow casserole dish
2. 2. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
3. 3. Turn oven down to 350 degrees F
4. 4. Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
5. 5. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
6. 6. Add parsley, sage, thyme, optional salt, and pepper
7. 7. Optional: Drizzle 1 Tbsp olive oil into the mixture
8. 8. Stir until until everything is well mixed
9. 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. 10. Bake in a covered shallow casserole or baking dish for 25 minutes
11. 11. Optional: Uncover and bake another 15 minutes to form a crusty top
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