Classic Bread Stuffing

• 5 slices whole-grain or sprouted bread (6 oz.) cubed
• 3 Tbs. olive oil or butter
• 1 cup diced onion
• 1 cup diced celery
• 1 clove garlic, minced (1 tsp.)
• 1 Tbs. sage leaves, finely chopped
• 2 tsp. marjoram leaves, finely chopped
• 1 tsp. thyme leaves, finely chopped
• 1 tsp. rosemary leaves, finely chopped
• 2 cups low-sodium vegetable broth, divided

1. Preheat oven to 350F.
2. Spread bread cubes on baking sheet, and bake 8 to 10 minutes, or until light brown.
3. Cool.
4. Let dry overnight, if desired.
5. Place in large bowl.
6. Preheat oven to 350F.
7. Coat 8-inch square baking dish with cooking spray.
8. Heat oil in large skillet over medium heat.
9. Add onion, celery, and garlic, and cook 10 to 12 minutes, or until translucent, stirring frequently.
10. Meanwhile, stir chopped herbs into onion mixture, and cook 1 minute, or until fragrant.
11. Stir onion mixture into bread cubes in bowl.
12. Add broth, and stir until bread cubes are soaked through.
13. Transfer to prepared baking dish, and bake 40 minutes to 1 hour, or until browned and crunchy on top.

bread, olive oil, onion, celery, clove garlic, sage, marjoram leaves, thyme, rosemary, vegetable broth

Taken from www.vegetariantimes.com/recipe/classic-bread-stuffing/ (may not work)