- 3 Celery stalks (diced (1/2-3/4 cup)
- 2 Garlic Cloves
- 3/4 cup Onion
- 1/4 cup Parsley, fresh
- 3 tsp Sage, fresh
- 3 tsp Thyme, fresh leaves
- 1 Egg
- 2 1/2 cups Chicken Broth
- 4 Tbsp Wild Mushroom and Sage Olive Oil
- 1/4 tsp Black pepper
- 1/2 tsp Salt
- 12 cups 1-inch stale bread
- 2/3 cup Butter
- The day before you plan to prepare your stuffing, cut up a loaf of artisan bread into bite-sized cubes. Lay the bread cubes out in a single layer on a cookie sheet overnight so they can dry out.
- When you are ready to bake, heat oven to 350 degrees F.
- Add bread cubes to a large bowl and set aside.
- Melt butter in a large skillet over medium heat and saute onions and celery until soft and translucent; about 5-6 minutes. Stir in garlic and cook for an additional minute.
- Add vegetables and fresh herbs to the bowl with the bread and stir.
- Whisk egg together with chicken broth and olive oil, then pour over bread until it’s moist but not soggy. You may not need all of the broth. Season with salt and pepper.
- Pour bread mixture into a 13×9-inch buttered baking dish. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 15-20 minutes. Watch closely once uncovered so the top doesn’t burn.
