Herbed Pugliese Stuffing -- Fuck I Love Stuffing

If there was a food that I could marry, it would be stuffing. Boxed stuffing; homemade stuffing; stuffing at a restaurant...Fuck, it is so delightful. The way the toasted bread soaks up the broth and herbaceous flavors. The way it tastes even better the day after you make it. I think I like stuffing so much because I don't eat a lot of bread. And by that, I mean that you will not find a loaf of bread in my cupboard, ever. Bread enters my house on special occasions. That's final. I could tell you all about that on another day...get the stuffing recipe below.

The Recipe
Ingredients:

• 10 cups 1/2 inch bread cubes from 1 lb firm pugliese bread (day old)
• 2 Tbsp + 1 Tbsp olive oil
• 1 Tbsp minced fresh garlic (2 - 3 cloves)
• 1 cup finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/2 cup minced fresh parsley
• 1 tsp dried rubbed sage leaf
• 1 tsp dried thyme leaf
• 1/2 tsp black pepper
  
• 2 - 3 cups vegetable stock OR 3 c. water + 2 veggie bouillon cubes

Directions:

1. Preheat oven to 400 degrees. Oil a large shallow casserole dish
2. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
3. Turn oven down to 350 degrees F
4. Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
5. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
6. Add parsley, sage, thyme, optional salt, and pepper
7. Stir until until everything is well mixed
8. Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
9. Bake in a covered shallow casserole or baking dish for 25 minutes