Stuffing

1T olive oil
1 medium onions, chopped
2 medium carrots, chopped
1 stalks celery, chopped
4 slices of bread (rosemary bread makes especially good stuffing)
vegetarian chicken broth
salt and pepper to taste

Saute onions in olive oil over med-high heat until translucent and slightly brown, approximately 4 minutes. Add carrots and celery and continue to saute until slighty tender, approximately another 5 minutes. Set aside.

In a large mixing bowl, tear bread into bite-sized pieces. Add onion, carrot, and celery and stir to combine. Pour in chicken broth and mix well (it’s easiest if you use your hands). Continue to add broth until all bread is soaked through and ingredients stick together.

Add salt and pepper to taste.

Press stuffing into a shallow, greased casserole dish.

Bake at 350 about 45 minutes or until top is dry and crusty.