Old-Fashioned Bread Dressing Casserole

Ingredients:

• 10 cups bread, cut into 1/2-inch cubes (firm white or wheat sandwich bread is best)  - or use 1 box of Herb Seasoned Stuffing Mix 

• 2 tbl + 1 tbl + 1 tbl olive oil 

• 2-3 cloves fresh garlic, minced

• 1 large finely chopped onion 

• 1 1/2 cups finely chopped celery 

• 1 can chopped olives - black

• 1 tsp dried sage

• 1 tsp dried thyme

• 1/2 tsp salt 

• 2-3 cups vegetable stock (or 3 cups water with 2 veggie bouillon cubes)\

• 1 Worthington, meatless Turkey Roll (sliced).

Directions:

If you are using fresh bread (not a mix of dried bread crumbs) Preheat oven to 400°F. Grease a large, shallow casserole dish with 1 tablespoon of oil.

Toast bread cubes on a large baking sheet in the oven until golden brown, 5-10 minutes. Set aside in a large bowl.

Turn oven down to 350°F.

Heat 2 tablespoons olive oil in a large skillet on medium heat. Sauté onions, garlic and celery until tender.

Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs. Add olives, sage, thyme, and salt. Stir until until everything is well-mixed.

Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy. Transfer to casserole dish.

Place 1/2 slices of Worthington Turkey every 2 inches or so from the back of the casserole to the front.

Drizzle 1 tablespoon of olive oil over the mixture, then bake covered for 25 minutes.

Uncover and bake another 10-15 minutes to form a crusty top.