INGREDIENTS
10 cups
1/2 inch bread cubes from 1 lb firm wh wheat or other sandwich bread
2 tbsp
+ 1 Tbsp olive oil
1 tbsp
minced fresh garlic (2 - 3 cloves)
1 cup
finely chopped onion
1 1/2 cups
finely chopped celery
1/2 cup
minced fresh parsley
1 tsp
dried rubbed sage leaf
1 tsp
dried thyme leaf
Optional: 1/2 tsp salt
1/2 tsp
black pepper
2 cups
vegetable stock OR 3 c. water + 2 veggie bouillon cubes