Ingredients:

• 675g loaf sliced whole-wheat bread
• 3 celerey stalks
• 1 large onion
• 4 garlic cloves
• 1/2 cup butter
• 1/2 cup chopped parsley
• 1/4 cup chopped fresh sage (or 1 tbsp dried sage leaves)
• 2 tsp dried thyme seasoning
• 1 1/2 tsp poultry seasoning
• 1/2 tsp each salt and freshly ground black pepper
• 1 to 1 1/2 cups chicken broth or bouillon

Directions:

For a good stuffing, bread should be dry. Spread slices out on a baking sheet and leave on counter overnight or toast in the oven at 350F/180C for 5-10 minutes. Meanwhile, chop celery and onion. Mince garlic. Melt butter in a large frying pan over medium heat. Add vegetables and garlic. Stir often until tender, 7 minutes. Meanwhile, tear or cut bread, including crusts, into large cubes. You should have about 12 cups (3 L). Place in a very large bowl. Sprinkle with herbs and seasonings. Stir to evenly distribute. Then stir in celery-onion mixture and just enough broth to moisten bread. Turn into a baking dish that will hold 8 cups (2 L). Loosely cover with foil. Bake for 15 minutes. Then remove foil and continue to bake until crusty on top, from 20 to 30 minutes. Bake stuffing in a dish that is both ovenproof and micro-wave safe. Cover and refrigerate up to 2 days. To reheat, loosely cover and microwaves on medium-high until hot, from 8-10 minutes. Stir halfway through.

Nutritional Information:

5g protein, 8g fat, 21g carbohydrates, 3g fibre, 49mg calcium, 163 calories