Everyone loves stuffing. Here's a basic recipe. You can dress it up any way you like. With almonds or cranberries or cornbread or grandma's secret something.
Here, I used totally staled bread, which I keep around for occasions such as this (or bread crumb making, crouton making, soup thickening, etc). If you use fresh or day old bread, you may not need as much liquid.
2 tablespoons butter or olive oil
2 carrots, peeled and chopped
heart of a bunch of celery, leaves and all, chopped
1 medium onion, chopped
a mixture of fresh herbs -- I used about 2 tablespoons total rosemary, thyme, and sage
6 cups roughly chopped stale bread
about 2 cups vegetable broth
salt and pepper
In a large, heavy pot, sweat the vegetables and herbs in the butter or oil over medium-low heat until softened. Stir in the bread. Slowly add the vegetable broth, stirring, until the bread is mostly coated. Turn the heat very low and cover your pot. Let it sit like that for 5-10 minutes, until the bread is moistened throughout. Add more broth as necessary. Season to taste.
If you like, you can now bake this in a 375 degree oven for 10-15 minutes. This will form a nice, slight crust on top. I often skip this step, especially if I've got a holiday-full oven.
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