PF Kitchen: Sourdough Stuffing
Ingredients:
5 cups of sourdough bread (with crispy crust)
4 tbsp of olive oil
1 small onion, chopped
1 cup chopped celery
¼ cup fresh parsley, chopped
½ tsp sage
1 tsp dried thyme
1 ½ - 2 cups vegetable stock
½ cup mushrooms, thinly sliced
¼ cup bell pepper, chopped
2 garlic cloves, chopped
Directions:
Preaheat oven to 350 degrees.
While the oven is heating up, heat up 1 tbsp of olive oil in a skillet.
Toss in onions and garlic until softened (about 2 minutes.) Add in bell pepper, mushrooms and celery. Saute’ until everything is softened on medium heat. This should take approximately 5 minutes.
Cut the loaf of bread and cut it up into small pieces.
Drizzle with 1 tbsp olive oil and place in the oven to toast for 5-7 minutes, until slightly golden.
In a large bowl combine bread, veggie mix, and herbs. Mix together the vegetable broth and rest of the olive oil and pour over the bread mix.
Pout into a casserole dish and bake for 25-30 minutes until slightly golden.
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