Vegetarian Stuffing

Vegetarian Stuffing

Ingredients

10 cups 1/2 inch bread cubes
2 Tbsp olive oil
3 cloves garlic, minded
1 cup onion, finely chopped
1 1/2 cups celery, finely chopped
1 cup fresh crimini mushrooms, roughly chopped
1/2 cup fresh parsley, chopped
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 tablespoon fresh rosemary, finely chopped
1/2 tsp salt
1/2 tsp black pepper
2 – 3 cups vegetable stock
1-2 eggs, beaten

Directions

Preheat oven to 325 degrees.
Toast 1/2 inch bread cubes on a large baking sheet in the oven until golden brown, about 10-15 minutes. Turn them once during the baking, to ensure even toasting. Remove from oven, place in a large bowl and allow to cool. They will continue to dry out as they cool.
Turn oven up to 350 degrees.
Heat the olive oil in a large skillet over medium heat. Cook the onions, garlic, and celery until the onions begin to become translucent. Add the mushrooms to the skillet and cook until the mushrooms begin to release their juices.
In a large bowl, add the 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 the beaten eggs. Stir until well incorporated. If you like a looser stuffing, leave out the eggs. This step is a matter of personal preference.
Spoon into a 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.