Roughly serves 6 - 8 with a 9x12 baking dish
INgredients
1 and a half loaves of Dave’s White Bread Done Right
3 cups diced onions
2 cups diced celery
1 cup melted unsalted butter
6 cloves minced garlic
3 tbsp chopped sage
3 tbsp chopped parsley
3 tbsp chopped rosemary
2 cups vegetable stock
2 large eggs
2 tbsp olive oil
Salt to taste
Pepper to taste
Instructions
Preheat your oven to 300 degrees.
Take 1.5 loaves of Dave’s White Bread Done Right and cut into cubes.
Place the bread on a baking sheet and toss with 2 tbsp of olive oil, salt and pepper.
Place the baking sheet in the oven at 300 for approximately 20 minutes or until the bread is lightly toasted. Alternatively you can use slightly stale bread instead of baking the bread.
Once the bread is lightly toasted, take out of the oven and let cool.
In a large pot add 3 cups of diced onions, 2 cups of diced celery, 6 cloves of garlic minced and 1 cup of melted unsalted butter.
Cook until vegetables are slightly soft on a low heat.
When the vegetable mixture is cooked, take the pot off the heat and mix in your toasted bread.
Gradually add 1 cup of vegetable stock to the pot, being sure to continually stir the mixture. This will help the bread soak up as much of the stock as possible.
Then in a separate bowl whisk together the 2 eggs with 3 tbsp of chopped sage, 3 tbsp of chopped parsley, 3 tbsp of chopped rosemary, salt and pepper.
Add the egg mixture to the main pot, again stirring continually to ensure it is evenly mixed.
Add the mixture to a greased 9x12 baking dish, then slowly pour over the remaining stock.
OPTIONAL: Let mixture sit for 30 minutes to soak up as much flavor as possible. This can also be covered and let sit overnight to bake the next day.
While the mixture is sitting, preheat the oven to 375.
Cook your bread stuffing uncovered for approximately 1 hour - if the top of the dish is starting to get too brown, cover loosely with foil.
Take the stuffing out of oven and let it cool before serving!
OPTIONAL: Top with a drizzle of olive oil, more salt ad pepper and chopped sage.
