Croutons and Stuffing

I put these together because you have to make the croutons to make the stuffing. Both are yummy!
Both from Skinny Bitch's new book

Herbed Croutons

Makes 3 cups
Ingredients:
1/4 cup cold-pressed olive oil (I used extra virgin olive oil)
2 tsp dried sage
2 tsp dried marjoram
2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
3 cups chopped whole wheat or whole grain bread

Preheat oven to 250.
In a small bowl, whisk oil and spices together. Place the bread in a large mixing bowl. Slowly drizzle the herb oil over the bread, mixing the oil evenly into the bread with your hands. Spread evenly on baking sheet. Bake 20 minutes or until dry and crispy, stirring occasionally.


Skinny Stuffing
Makes 8 servings

Ingredients:
2 tbsp grapeseed oil
1 small oinion, chopped
2 celery stalks, chopped
pinch of salt
1 tsp dried thyme
1 tsp dried marjoram
4 cups herbed croutons
2 tbsp chopped, fresh parsley
1/3 cup walnuts, chopped
1 to 2 cups vegetable stock or broth

Preheat oven to 350.
In a medium saucepan, heat the oil. Saute the onion and celery with a pinch of salt over medium heat, 2 minutes. Add the thyme and marjoram and saute another 2 minutes. Set aside to cool slightly. In a large bowl mix the croutons, vegetable mixture, parsley and nuts. Add the stock, 1 cup at a time, while mizing with your hands. You want the mixture to be damp but not soggy. Press evenly into a 13x9 inch casserole dish. Bake, uncovered, 30 minutes.

I served this with chik'n and vegetables. Good for keeping the non-vegans in the house happy. (Evan ate real chicken)