Wild Mushroom, Sage and Thyme
16-18oz rustic white bread cut to 1inch cubes (appx 10 cups)
3-4 Tbsp *Wild Mushroom and Sage olive oil* - plus additional 2-4 Tbsp set aside
1 lb yellow onions, diced
4 large stalks celery, diced
Leaves from 4 stalks of thyme
4 cloves garlic, minced
2 large eggs, beaten
2 cups turkey, chicken, or vegetable stock
1 tsp *Herbal Sea Salt* – adjust to taste
Freshly ground black (or white) pepper
Preheat oven to 225°F. Spread the bread cubes on a large baking sheet, bake 90 minutes or until quite crisp, stirring every half hour.
Heat 3-4 Tbsp olive oil in a heavy skillet set over medium-high heat. Add the onions, celery and garlic. Cook, stirring frequently, for 10 minutes or until the vegetables are very soft.
Stir in fresh herbs (see below) cook for 2 more minutes, then turn off the heat.
Beat eggs with the broth, herbal salt and generous amount of fresh black pepper.
In large bowl, fold together the toasted bread cubes with cooked onions and celery, then stir in the egg-broth mixture.
Spread in a lightly greased 3-quart baking dish and drizzle with the additional 2-4 Tbsp olive oil. (If preparing in advance, the dressing can now be covered with foil and refrigerated overnight or up to 24 hours.)
When ready to bake, heat oven to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, add 10 extra minutes baking time. Let stand 10 minutes before serving. Serves 6 - 8. Enjoy!
Use *Thyme olive oil* instead of Wild Mushroom and Sage olive oil. Omit thyme leaves & add 1/4 cup finely chopped fresh sage instead.
Use *Wild Rosemary olive oil* instead of Wild Mushroom and Sage olive oil, add the thyme leaves and fresh sage.
*Items available at The Vintage Olive*