1 loaf sourdough bread, cut into cubes (about 10 cups)
2 tablespoons avocado oil
2 onions, diced (2 cups total)
1 shallot, diced (about 1/4 cup total)
4 large or 6 small celery stalks, sliced
2 teaspoons minced garlic
equal parts chopped fresh rosemary, thyme, and sage to equal 1/4 cup total
4 tablespoons butter (use a vegan butter alternative for dairy-free, vegan stuffing)
2 1/2 cups vegetable broth (chicken or turkey broth may be used also)
Dry the bread. Place your bread cubes on a large baking sheet and bake at 275 degrees until dry to the touch, but not toasted/brown, about 30 minutes. Allow to cool and place the cubes in a large bowl.
Preheat the oven to 350 degrees.
In a large skillet, heat 2 tablespoon avocado oil over medium heat. Sauté the onion, shallots, and celery until soft and starting to brown, about 10 minutes. Add the garlic and sauté another 30 seconds. Add in your fresh herbs and cook another 30 seconds. Add this mixture to the bread in the large bowl.
In the same pan, melt the butter. Scrape up any browned bits and then pour the butter over the top of the bread and vegetables. Add the broth and gently toss the mixture.
Transfer the mixture to a lightly greased baking dish (9 X 13″) and bake in the 350 degree oven, covered with foil, for 45 minutes. Uncover and bake an additional 10 minutes. Enjoy!