8cupsstale sourdough bread torn into 1-inch cubesequal to 8 slices of sandwich bread (see note 1)
Preheat the oven to 350 degrees F.
Heat a large skillet over medium-high heat. Add olive oil. Once hot, add onion, carrot and celery and sauté until softened, about 6-8 minutes. Add garlic and sauté a minute more or until golden and aromatic.
Add the rosemary, parsley, thyme and sage. Cook for another minute to bloom the herbs, adding extra olive oil as needed. Stir in the vegetable broth, salt and pepper.
Lightly oil a two quart casserole dish. Add stale bread to the dish. Drizzle with melted butter. Pour in the vegetable broth mixture, stirring to combine. Sprinkle Parmesan evenly over the stuffing.
Cover with foil and bake for 30 minutes at 350F. Remove foil and bake another 10 to 15 minutes, until the cheese is golden and bubbling.
Sourdough bread: To make stale bread with a fresh loaf, start by tearing bread into bite-sized pieces. Evenly layer pieces of sourdough on a large sheet pan. Bake at 300 until almost toasted, about 15 to 20 minutes. The bread should still be a little soft, as stale bread would be.
Herbs: One tablespoon chopped fresh herbs can be replaced with one teaspoon dry herbs.
Making ahead: Fresh bread can be torn into bite-sized pieces 2-3 days in advance. Prepare the sautéed vegetables and vegetable broth 1-2 days in advance. When you are ready to make the stuffing, simply pour melted butter and the vegetable broth mixture over the stuffing and follow recipe instructions to cook.
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat in the oven at 350 degrees until warmed through for the best texture. Reheating in the microwave works but will yield softer stuffing.