- 10cups 1/2 inch bread cubes (approximately 18-20 slices of bread)
- 2tablespoons olive oil
- 3cloves garlic, minced
- 1cup onion, finely chopped
- 1 1/2cups celery, finely chopped
- 1cup fresh crimini mushrooms, roughly chopped
- 1/2cup fresh parsley, chopped
- 1tablespoon fresh sage, finely chopped
- 1tablespoon fresh thyme, finely chopped
- 1/2tablespoon fresh rosemary, finely chopped
- 1/2teaspoon salt
- 1/2teaspoon black pepper
- 2 - 3cups vegetable stock
- 1 - 2 eggs, beaten (optional)
- Preheat oven to 325F. Toast 1/2 inch bread cubes on large baking sheet in oven until golden brown, about 10-15 minutes. Turn them once during baking to ensure even toasting. Remove from oven, place in large bowl and allow to cool. They will continue to dry out as they cool.
- Turn oven up to 350F. Heat olive oil in large skillet over medium heat. Cook onions, garlic, and celery until onions begin to become translucent. Add mushrooms to skillet and cook until mushrooms begin to release their juices.
- In large bowl, add bread cube and vegetable mixture. Toss to incorporate. Add parsley, sage, thyme, rosemary, salt, and pepper. Stir well.
- Add 2 cups vegetable stock, tossing until absorbed. Add more stock if needed; you want the stuffing to be moistened, so it will begin to clump a bit, but you don’t want it wet. If you like your stuffing to be sticky and bound together, stir in beaten eggs. Stir until well incorporated. If you like a looser stuffing, leave out eggs.
- Spoon into greased 13×9 inch baking dish. Cover with greased parchment and then foil. Bake at 350° for 45-55 minutes, the last 10-15 minutes without the foil and parchment to crisp the surface.
Recipe courtesy of Naturally Frugalicious.