1. Preheat Oven

   Preheat the oven to 350F.

   Connect Oven
2. Prepare Stuffing Ingredients

   Mix diced sourdough bread with the oil & salt. Bake at 350F for 10 minutes and until the bread turns crusty.

   • 1 loaf Sourdough Bread
   • 3 Tbsp Extra Virgin Olive Oil
   • 1 Tbsp Kosher Salt
3. Prepare Stuffing Ingredients (Continued)

   Place all chopped vegetables & herbs into a food processor. Mix until they are all about the size of a pea.

   • 1 , roughly chop Carrot
   • 1 , roughly chop Small Yellow Onion
   • 6 , roughly chop Garlic Cloves
   • 2 stalks , roughly chop Celery
   • 1 , roughly chop Leek
   • 1/2 bunch , roughly chop Fresh Sage Leaves
   • 1/2 bunch , roughly chop Italian Parsley
4. Sauté Stuffing Ingredients

   Sauté the vegetable mixture on medium heat in olive oil for about 10 minutes.

   • 3 Tbsp Extra Virgin Olive Oil
5. Assemble, Cook & Serve Stuffing

   Combine the sourdough croutons and vegetable mixture in a large bowl. Add the eggs, stock, salt, pepper, parmesan and mix well. Place all in baking dish and top with the parmesan and a drizzle of oil. Bake at 375F for 30 minutes. Serve and enjoy!

   • 4 Eggs
   • 2 cups Vegetable Stock
   • 5/8 cup , grated, set aside 2 tbsp for topping Parmigiano Reggiano Cheese
   • 1 tsp Kosher Salt
   • 1/2 tsp Black Pepper
   • for topping Extra Virgin Olive Oil

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Parmesan

	Amount per serving	Daily value percentage
Calories	510 kcal
Total Fat	22 g	28%
Total Saturated Fat	6 g	32%
Unsaturated Fat	16 g
Cholesterol	135 mg	46%
Sodium	2410 mg	100%
Total Carbohydrate	53 g	19%
Fiber Total Dietary	4 g	16%
Sugars Total	8 g
Good Source: Protein	21 g	43%
Vitamin C	17 mg	20%
Calcium Ca	335 mg	25%

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	Amount per serving	Daily value percentage
Iron Fe	6 mg	35%
Vitamin D	0.7 µg	4%
Potassium K	480 mg	10%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.6 mg	50%
Riboflavin	0.6 mg	50%
Niacin	5.5 mg	35%
Pantothenic Acid	1.1 mg	20%
Vitamin B-6	0.4 mg	25%
Folate (B9)	114 µg	30%
Vitamin B-12	0.5 µg	20%

By Innit Culinary Team