Cook time 90 minutes
1 loaf of your favorite bread cubed in 1/2 inch pieces (french loaf pictured)
2 cups of finely chopped celery
2 cups of finely chopped carrots
2 cups of finely chopped onion
3 tablespoons of Backyard Blend
6 cloves of diced garlic
2 cups of mushrooms (optional)
2 cups of vegetable or chicken stock
3 tablespoons of unsalted butter (optional)
Preheat oven to 350 F (same as Turkey on purpose)
Spread bread out evenly over a large cookie sheet drizzle with olive oil and season with 1 tablespoon of Backyard Blend. Toast the bread into croutons on the top rack of your oven stirring every 10 minutes or so to make sure you don't burn the croutons. When browned and crunchy throughout set aside and allow to cool.
In a large mixing bowl combine carrots, celery, garlic, onion, mushrooms and remaining seasoning. Stir all of the ingredients to get the seasoning and veggies all mixed together. Stir in croutons next being careful not to break up the croutons too much. Pour stuffing mixture into a tall cake sheet, casserole dish or turkey cavity (if cooking in the bird skip adding stock and disregard suggested cooking time). Pour stock over stuffing making sure to wet most of the croutons. Cover with foil and bake for 70 minutes. After 70 minutes remove from the oven and remove foil and then add thin pads of butter evenly over the dish and return to top rack of oven for additional 20 minutes to brown the top and finish cooking off excess stock. Salt and pepper to taste and serve.