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Export 10 ingredients for grocery delivery
Step 1
Tear the stale sourdough bread into 1-inch cubes. Aim for 9 to 10 cups of torn bread cubes. Set aside. See note #1 is your sourdough loaf is not stale.
Step 2
Preheat the oven to 350F. Lightly grease a 7x11 or similarly sized baking dish.
Step 3
Heat a large skillet over medium heat. Add olive oil. Once hot, add onion, carrot, celery, and salt. Sauté until softened, about 6 to 8 minutes. Add garlic and sauté an additional 2 to 3 minutes, or until golden and aromatic.
Step 4
Stir in the rosemary, parsley, thyme, and sage. Cook for another minute to bloom the herbs, stirring frequently.
Step 5
Stir in the vegetable broth and pepper. Bring to a gentle simmer over medium-high heat.
Step 6
Meanwhile, add stale bread to the baking dish. Drizzle with melted butter. Pour in the simmering vegetable broth mixture, stirring to combine. Sprinkle Parmesan evenly over the stuffing.
Step 7
Cover with foil and bake for 30 minutes at 350F. Remove the foil and bake another 10 to 15 minutes, until the cheese is golden and bubbling. Enjoy!
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