1/4 c olive oil 1 shallot, finely chopped
1 onion, large, finely chopped
1-1/2 c celery, finely chopped
12 c bread, stale, cut in 1/2 cube
2 tablespoon sage, ground
1/2 teaspoon thyme, dried
1/2 teaspoon celery seed, ground
1/2 teaspoon paprika
1 pepper, freshly ground
2-1/4 c stock, strong vegetable
Heat the oil, shallot, onion and celery in a heavy pot. Saute until the vegetables begin to soften, then add bread cubes, sage, marjoram, thyme celery seed, paprika and pepper to taste. Mix well. Cook, stirring frequently, for 5 minutes over medium-low heat. 2. Add hot vegetable stock to pot and mix well. Cover and cook over low heat for 30 minutes or longer, stirring frequently, until bread cubes have broken down. (The secret to a good stuffing is in the slow cooking and the frequent stirring.)