Stuffing

Ingredients

1/2 cup butter

1 bunch celery, sliced

2 yellow onions, chopped

4 cloves garlic, minced

10 baby carrots, minced

1 bunch fresh parsley, chopped

12 leaves fresh sage, minced

2 stalks fresh thyme, leaves stripped

1 tablespoon fresh rosemary, minced

10 cups bread cubes

2-3 cups vegetable broth

Directions

• In a large skillet, melt butter on low. Add celery, onions, garlic, and carrots. Turn heat up to medium. Allow them to cook until almost soft. Then add parsley, sage, thyme, and rosemary. Cook until the vegetables are soft.
• Pour bread cubes in a large bowl. Add the vegetables and mix. Than add vegetable broth and stir. Place in a large greased casserole dish. Cover and cook on 350°F for 35-45 minutes. Then uncover and cook an additional 10-15 minutes.

Servings: 10-12

Prep-time: 45 minutes

Total time: 1.5-2 hours