- 10 cups cubed whole-grain bread (white bread is fine too!)
- 1 white or yellow onion, diced, approx. 2 cups
- 3 cloves garlic, minced
- 2 medium carrots, diced, approx. 1.5 cups
- 4 ribs celery, chopped, approx. 2 cups
- 2 tsp dried sage or 2 tbsp finely chopped fresh chopped sage
- 1 tsp ground thyme or 1 tbsp finely chopped fresh thyme
- 1/2 tsp dried rosemary or 1 tbsp finely chopped fresh rosemary
- 1–2 cups vegetable broth
- pinch of salt and pepper
- Preheat the oven to 350 degrees.
- Place the cubed bread on 1 or 2 baking trays and toast in the oven for 10-15 minutes until lightly crispy and browned.
- Add the celery, onion, garlic and carrot and a pinch of salt and pepper to a skillet over medium-high heat. Add 2-3 tbsp vegetable broth or 1-2 tbsp vegan butter for cooking. Saute for 7-8 minutes until softened and fragrant.
- Stir in the dried herbs and cook for a few more minutes. Add more vegetable broth if the pan starts to dry out, scraping any browned bits off the bottom of pan as you do.
- Add the cubed bread and sauteed veggies to a large mixing bowl and add 1 cup of vegetable broth.
- Mix well then slowly start adding more broth until all the bread is moist but not soaked. I use about 1.5 cups broth. You may need a little more or less depending on the bread you use.
- Transfer the mixture to a large casserole dish. I used a shallow 12 x 9 inch glass dish. It can be a little smaller and deeper, that’s totally fine.
- Cover the dish with foil and bake in the oven for 35 minutes. Remove the foil and bake another 10-15 minutes until golden brown on top.
- Serve right away or store in the fridge up to 4 days. It can be reheated later if needed.
Keywords: best, healthy, oil-free, Thanksgiving, Christmas, simple, easy