With a good bakery bread (Cobbs) and an Ultra Premium 100% pure extra virgin olive oil you won't miss the butter in this one!
10 cups white bakery bread or mix of white/whole wheat, toasted in oven at 275F or left to dry overnight
6 cups chopped celery, onions and leek sauteed in extra virgin olive oil with sea salt until softened but slightly crunchy
½ cup parsley, fresh chopped
1 tbsp sage, dried (or less)
1 tbsp rosemary, fresh chopped
1 tbsp oregano, fresh
2 ½ cups turkey, chicken or vegetable broth
12 pinches salt
¼ cup Olive the Best Ultra Premium Extra Virgin Olive Oil
1
Mix the dried or toasted bread cubes with sautéed vegetables and extra virgin olive oil.
2
Stir in herbs.
3
Mix in the broth and if there's a pool at the bottom of the bowl there's enough. Otherwise, add ½ to 1 cup more.
4
Add salt and extra virgin olive oil to suit your taste and mix well.
5
Bake at 375F in a lightly greased 9 X 13 rectangular glass baking pan, tightly covered (or use aluminum foil), for about half an hour.
6
Bake another 20 to 30 minutes until lightly browned and crisp on top.
Ingredients
10 cups white bakery bread or mix of white/whole wheat, toasted in oven at 275F or left to dry overnight
6 cups chopped celery, onions and leek sauteed in extra virgin olive oil with sea salt until softened but slightly crunchy
½ cup parsley, fresh chopped
1 tbsp sage, dried (or less)
1 tbsp rosemary, fresh chopped
1 tbsp oregano, fresh
2 ½ cups turkey, chicken or vegetable broth
12 pinches salt
¼ cup Olive the Best Ultra Premium Extra Virgin Olive Oil
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