Traditional Bread Stuffing

Serves 8 to 12

• 1 pound loaf whole-wheat bread, sliced into 1/2-inch cubes
• Olive oil
• 2 to 3 cloves garlic, minced
• 1 cup finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/2 cup minced fresh parsley
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt or to taste, depending on saltiness of bread or stock
• 2 to 3 cups vegetable stock, or water + bouillon

Preheat oven to 400 degrees F. Oil a 9- x 13-inch casserole dish. To toast entire loaf of bread cubes in a single batch, spread cubes in a single layer on 3 foil-lined cookie sheets and toast until golden brown, 15 to 20 minutes (or batch as needed). Transfer cubes to a large bowl and set aside. Decrease oven temperature to 350 degrees F.

Heat olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft. Add vegetables, parsley, sage, thyme, salt and pepper to toasted bread cubes; toss. Drizzle in about a tablespoon of olive oil and mix thoroughly. Add some vegetable stock and stir until absorbed. Add stock as needed until mixture is moist and clumping together, but not soggy.

Spread mixture into prepared casserole dish. Cover with lid or foil and bake 25 minutes. Uncover and bake 15 minutes longer to form a crusty top.

To make stuffing in advance: After baking 25 minutes, remove from oven and cool to room temperature, covered, then refrigerate. Before reheating, mix in enough additional vegetable stock to moisten. Reheat uncovered in a 350-degree oven until warmed through and crusty on top.