Bread Stuffing (Dressing) with Olive Oil and Herbs

This is a wonderful stuffing recipe in which I do not miss the butter one bit; good bakery bread and an excellent extra virgin olive oil make it perfect. The herbs do have an intense flavor, so you can use less than called for if you prefer. Of course, you can use various combinations of fresh and dried herbs, depending on availability and your preference.

Ingredients (and some initial preparation)

• About 10 cups of cubes made from fresh white bakery bread, or a mix of white and whole wheat, toasted in the oven at 135C or 275F (but still white or slightly golden) 
• A total of 6 cups (before cooking–or less, if you prefer) of chopped celery, onions, and leek sauteed in extra virgin olive oil with some salt until slightly softened, but also still slightly crunchy
• 1/2 cup chopped fresh parsley
• 1 1/2 teaspoons crumbled dried sage (or the contents of 1 sage teabag, or half of them)
• 1 teaspoon crumbled dried rosemary (or the chopped leaves from a 4-inch fresh sprig)
• 1 tablespoon or less fresh oregano
• 1 tablespoon chopped fresh basil (optional)
• 2 to 3 cups turkey, chicken, or vegetable broth
• less than another teaspoon of salt (or to taste)
• 1/4 cup early harvest Greek extra virgin olive oil (or to taste; I use much more!)

Directions

1. Mix the toasted bread cubes with the sautéed vegetables and the olive oil from the cooking pan.
2. Add the herbs and stir.
3. Mix in 2 cups of the broth. If some of it pools at the bottom of the bowl, you have enough. If not, you may need ½ to 1 cup more, up to 3 cups. (If there is still no “pool” after that, don’t worry.)
4. Add salt and olive oil to suit your taste and mix well.
5. Bake at 190C or 375F in a lightly oiled 9 X 13 Pyrex rectangular glass baking pan or a similar baking pan, tightly covered (with aluminum foil if you don’t have a covered pan), for 30 minutes.
6. Remove the covering and bake another 20 to 30 minutes, until lightly browned and crisp on top.
7. If you don’t serve this right away, reheat it in the oven so the top is crisp.

Developed using the “Create Your Own” recipe suggestions at Fine Cooking (which are no longer available where I found them online).