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!