Ingredients:
10 Cups cubed bread (I use Little Northern Bakehouse Gluten free, egg free from Sprouts)
1 Large Onion diced – approximately 2 cups
4 Cloves Garlic – minced
2 Carrots diced
4 Raw Celery Ribs chopped
2 tsp dried Sage
1 tsp ground Thyme for 1 Tbsp fresh Thyme
½ tsp dried Rosemary
3 Cups Vegetable Broth – more depending on desired texture
Walnuts and diced apple make an excellent optional addition to this!
Salt and Pepper to taste
Directions:
Preheat oven to 350 degrees
Place the cubed bread on 1 or 2 baking sheets and toast in the oven for 15 – 20 minutes until crispy and browned.
Add the celery, onion, garlic, carrots, salt, and pepper to a skillet over medium heat (apple can be added if desired). Add 2-3 Tbsp vegetable broth and sauté for approximately 8-10 minutes until soft
Stir the dried herbs and cook for a few more minutes (add more vegetable broth if the pan dries out)
Add the cubed bread and sauteed veggies to a large mixing bowl and add 1 cup of vegetable broth and optional walnuts
Mix well then slowly start adding more broth until all the bread is moist, but not completely soaked (unless you like soggy stuffing). You can use or less than recipe calls for depending on own preference
Transfer the mixture to a large casserole dish. 12 X 9 glass dish should work well
Cover the dish with foil and bake in the oven for 35 minutes. Remove the foil and bake another 10-15 minutes or until golden brown on top
Serve immediately or store in the refrigerator for several days
Whole WhEAT Wellness 