Classic Stuffing

serves 6-8

1 1lb Loaf of Crusty Bread (Cut into cubes and let them sit out overnight)

3 tbsp Olive Oil

1 Large Onion

4 Stalks Celery

3 Firm Apples (optional by yummy)

3 Cloves Garlic

1 tsp Dried Sage

1 tsp Dried Thyme

½ teaspoon Salt

Pepper to Taste

2 - 3 Cups Vegetable Broth

Method

• Preheat your oven to 200ºC and toast bread for about 10 mins until it starts to brown. Remove.

• Reduce oven temperature to 180ºC.

• Mince the garlic, and chop up the onion, celery and apples.

• In a large pot, heat the olive oil over medium high heat and sauté the onions, celery and apples until they begin to caramelise.

• Add in the garlic, sage, thyme, salt and pepper and sauté 1-2 minutes more until fragrant, then remove from heat.

• Stir in the bread cubes and 2 Cups broth.

• Add more broth as needed until bread is softened but not soggy.

• Lightly grease a casserole dish and fill with stuffing mixture.

• Cover with foil and bake for 25 minutes.

• Remove foil and bake another 10-15 minutes until top is browned. Serve.