Stuffing Gone Wrong

Tried to make stuffing yesterday with a few slices of stale toast I forgot to eat on Friday morning. Going by the proverbial "There is nothing to fear but the fear of dry stuffing itself," I went ahead and tried to create my own stuffing recipe from scratch. Results: Gooey stuffing, the consistency of baby food. Grade: Delta Airlines



Ingredients:
Crusty, stale whole wheat bread, toasted and broken into crouton-sized bits
celery
chicken stock
Italian herb mix (parsley, oregano)
red onion
garlic
dried sage

Optional: carrots, finely diced

Sautee garlic, celery and onions on high heat in olive oil, frequently turning and making sure the vegetables don't burn. Add 1/2 c chicken stock and let simmer until celery is soft. Dress with herbs, and when the vegetables are soft and edible, slowly throw in the croutons, a bit at a time, while constantly stirring the pan. When all the croutons are incorporated, the pan should not have excess fluid (the idea is for the stale bread to soak up the chicken broth). For the photo above, I used too much stock (3/4 c), and not enough crumbs. After some salt and pepper, the taste and flavor was perfect - the texture, however, left something to be desired.