Ingredients
- 1 loaf of ciabatta bread
- 12 tbs of butter divided
- 4 tbs olive oil
- 2 small yellow
- onions diced
- 2 celery stalks with tops diced
- 2 carrots peeled and diced
- 4 cloves of garlic pressed
- salt and pepper to taste
- 1/2 tsp of thyme
- 1/2 tsp of rosemary
- 1 tsp of dried Marjoram
- 1/4 cup of chopped parsley
- 1/2 cup to 1 1/2 cups of vegetable stock based on personal preference
Instructions
- Cube the ciabatta bread and set it aside.
- Peel and chop two carrots and dice two onions and stalks of celery (greens and all).
- In a large cast iron skillet, melt 1 stick of butter over medium heat. When the butter has melted, add the chopped veggies, pressed garlic, salt, pepper, marjoram, thyme and rosemary to the pan. Cook over medium to medium high heat for between 5 and 10 minutes or until the veggies have softened.
- Toss the softened veggies together with the cubed bread, olive oil, parsley and half a cup of vegetable stock.
- Give the stuffing a taste. If the stuffing is too dry for your taste, add more vegetable stock and stir.
- Cover with foil and bake at 350 for 20 minutes.
- Remove the foil and divide the remaining butter on top of the stuffing.
- Bake uncovered for an additional 5 to 10 minutes or until the top is a golden brown color.
- Enjoy
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