Homemade Herbed Stuffing

A vegetarian-stuffing full of flavorful herbs, this recipe can be made gluten-free. 
(6-8 servings)

1 loaf of bread (brown rice, whole wheat, multi-grain), torn into small pieces
olive oil
2 cloves garlic, minced
1 onion, diced
2 stalks celery, finely diced
½ cup parsley, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
salt and pepper
2-3 cups vegetable stock

Method: Preheat oven to 350 degrees. Toast bread cubes in the oven or toaster until golden brown.  In a large saucepan, combine olive oil, garlic, onions, and a pinch of salt and sauté until onions have sweat.  Add the celery, another pinch of salt, and cook until celery is tender (about 4-5 minutes).  Allow the celery mixture to cool, then using a rubber spatula, add the celery mixture to the bread crumbs. Add the fresh herbs and additional salt and pepper to taste to the bowl.

Slowly pour the vegetable stock in, as some bread absorb better than others. The bread should be evenly coated, moist and clumping together.  It should not be soggy or drowning in stock.  Pour bread mixture into a large casserole dish, and drizzle a little olive oil on top.  Cover with foil, and bake for 25 minutes. Remove the tin foil after 25 minutes, and bake an additional 10 minutes for a crispier top.  Serve warm and with vegetarian gravy.

repost from humbleseed.com

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