Seena's Savoury Stuffing


1 loaf of whole grain bread, cut into 1-inch cubes (about 6 cups)
2 tbsp olive oil
4 stalks celery, diced
4 small onions, diced
2 cloves of garlic, minced
1 tbsp ground sage
1 tsp ground rosemary
2 tsp dried, rubbed thyme leaves
1 tsp dried, rubbed savory leaves
1 pound mushrooms (any kind), sliced
½ cup finely chopped fresh parsley
2 cups vegetable broth
salt and pepper to taste


Leave cubes of bread out in a bowl overnight, covered with a tea towel so they get stale.

Preheat oven to 350 degrees. Cook the mushrooms in a tablespoon of the oil until tender, approximately 5 minutes. Set aside in a large mixing bowl.

 Add another tablespoon of the oil to the same pan and cook the celery for a minute or two, and then add the onion. Sauté until tender, adding the garlic and herbs during the last minute of cooking time. 

Add to the mixing bowl along with the cubed bread and all other ingredients. Mix well, adding the broth a bit at a time and stirring in evenly.

Spoon the stuffing mixture into a large, greased baking pan and bake at 350 degrees for 50-60 minutes, until the stuffing looks firm and not too moist. Don't cook too long or it may dry out.

This can also be prepared a day or two ahead. Just bake it for 45 minutes and refrigerate. Bake for 20 more minutes or so when ready to serve. Can be made with gluten-free bread.