1Preheat the oven to 350 degrees F. Spray a 9 inch baking dish with olive oil and set aside. (I use a round dish.)
2Cut or tear the bread into 1-inch cubes and spread it evenly on a baking sheet. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 15 minutes, stirring once at about halfway through cooking time. Transfer to a large mixing bowl.
3Heat the olive oil in a large, deep skillet over medium-high heat, for about 2 minutes. Add the celery and onion and cook about 5 minutes, stirring occasionally, until tender. Stir in the salt, black pepper, thyme and sage. Remove from heat and allow to cool a couple of minutes.
4Add the eggs and the broth, mixing well to combine. Add the toasted bread cubes, tossing gently with a spatula or a wooden spoon, until evenly coated.
5Transfer the mixture to the prepared baking dish. Press the top to flatten. Cover loosely with foil and bake 25 minutes. Uncover and bake 20 minutes more, until golden brown.
6Allow the bread stuffing to rest 15 minutes, in pan on a wire rack, before serving.
Olive oil cooking spray
8 slices sourdough bread, cubed
¼ cup olive oil
1 cup celery, chopped
1 medium onion, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large eggs, lightly beaten
½ cup low-sodium chicken broth
10 to 12 fresh sage leaves, chopped
10 sprigs fresh thyme, leaves stripped from the stems
3 tablespoons chopped italian parsley
Add more vegetables and herbs to increase fiber and nutrients: mushrooms, carrots, etc.