Prep Time: 25 Minutes | Total Time: 1 Hour 40 Minutes
- 1 loaf of crusty country bread
- Cooking spray
- 3 tbsp. extra-virgin olive oil
- 1 large onion, diced
- 4 stalks celery, thinly sliced
- 6 cloves garlic, minced
- 2 c. vegetable stock or water
- Kosher salt
- Freshly ground black pepper
- 3 sprigs thyme, stems removed
- 2 sprigs sage, finely chopped
- 1 sprig rosemary, finely chopped
- The day before: Slice bread into 1″ cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
- Preheat oven to 350° and grease a 3-quart baking dish with cooking spray.
- Heat oil in a large skillet over medium heat, add onion, and cook until lightly charred in some spots, about 5 minutes. Add celery and garlic and continue to cook, stirring occasionally, until celery starts looking translucent. Add vegetable stock to pan with veggies and scrape up any browned bits with a wooden spoon.
- Season with salt and pepper.
- Mix bread with vegetable mixture and chopped herbs until well combined and transfer to prepared pan.
- Cover tightly with foil and bake for 40 minutes. Remove foil and continue to bake until stuffing is golden brown and crisp on top, about 35 minutes more.