Bread Stuffing

If the bread is still soft, spread bread on 2 sheet pans and bake at 150 C for 25 minutes until dry but not browned.

Melt butter in a large skillet and cook onion and celery until soft, about 10 minutes. Add garlic, sage and thyme for 1 minute.

Heat the oven to 190 C. Toss dried bread cubes with herby vegetables, parsley, salt and black pepper. Whisk vegetable broth with eggs, pour over and toss until evenly moist. Spread in a buttered 23 x 33 cm baking dish.

Cover stuffing in the dish with foil and bake for 25 minutes, then uncover and bake until golden and crisp on top and hot in the centre (74 C), 20 minutes more.