Directions

  1. Preheat oven to 375°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
  2. Heat buttery spread in a large skillet over medium heat. Add celery, carrots and onions; cook 8 minutes or until onions are tender, stirring occasionally. Add garlic, herbs, salt and pepper; cook 2 minutes or until garlic is fragrant, stirring frequently. Remove from heat.
  3. Toss bread, stock, walnuts and vegetable mixture in a large bowl; gently press into prepared dish. Cover with foil; bake 45 minutes. Remove foil; bake 10 minutes or until top is lightly browned and crisp. Garnish with herb sprigs and/or chopped herbs, if desired. Makes about 13 cups.