Instructions

1. First, slice the bread and lay the slices on baking trays and leave overnight in the oven, turned off. This will dry them out and make them slightly stale.

2. The next day, heat the oven to 400 F. In a large saute pan, saute the celery, onion, and garlic in a little of the oil. Add the herbs. Cook until translucent and tender and then set aside.

3. Cut the bread into 1 inch cubes and crumble a few of the cubes to keep everything from being too uniform. Pour in the saute mix and toss with your hands. Pour in the remaining oil and some of the veggie stock until the bread has soaked up all of the liquid. Season the stuffing with salt and pepper to taste and then put your stuffing in a glass baking dish. Cover with foil and bake about half and hour. Remove the foil and bake another 20 minutes. Serve hot! Enjoy!

4. *Note* You don't have to use gluten free bread. Any bread is fine. Also, you can add other things to your stuffing if you like. This recipe is really basic, but don't be afraid to add things to the saute mix, such as pecans, cranberries, bits of seitan, etc. Be creative!