Prepare the bread and place the pieces onto a baking sheet. Either let the pieces dry out overnight, or toast in a 200°C (400°F) for 20 minutes to reduce the moisture content. Roast the garlic as directed in the notes below.
1 loaf stale bread, 1 head roasted garlic *
Add the oil to a frying pan and heat over medium. Once hot, add the sage leaves and fry until golden, just a minute or so. Remove from the oil and set aside for later.
2 tablespoons olive oil, 4 leaves fresh sage
Add the onion and celery (and fresh garlic, if using) to the pan. Cook for about ten minutes, stirring frequently, until softened and lightly golden.
2 medium onions, 4-6 stalks celery
Set the onion mixture aside to cool. Preheat the oven to 180°C (350°F) and grease a 23cm (9-inch) or equivalent baking dish with olive oil.
While the oven is heating, add the bread, onion mixture, spices, herbs, and broth to a mixing bowl. Mix well to combine. Taste a piece and adjust the seasoning as needed.
½ teaspoon sea salt, ½ teaspoon black pepper, Handful fresh parsley, 2 tablespoons fresh thyme leaves, 2 tablespoons fresh oregano, 300 ml vegetable broth
Add the eggs into the bread mixture. Use your hands or a wooden spoon to mix very well. Transfer the stuffing to the prepared baking dish.
2 large eggs
Bake, covered, for 35 minutes. Remove the cover and bake for another 15 minutes or so, until the stuffing is as golden as you'd like.
This is best served immediately, but leftovers can be kept refrigerated for a day or two.
Notes
* Roast garlic by cutting the top quarter off a head of garlic. Place into a covered baking dish and drizzle with oil. Cover and bake at 200°C (400°F) for about half an hour and cool until it can be handled. Substitute three cloves fresh garlic, minced, if preferred and add with the celery.