Preheat oven to 350 and grease a casserole dish with cooking spray. I used a 2 quart dish which results in a stuffing that is a bit softer in the middle. A larger dish, roughly 12 x 8 is most ideal.

Place the bread cubes on a large baking tray and lightly spray with cooking spray. Bake for 25-30 minutes of until the bread is rather crispy but not totally hard (you don’t want it to be a crouton). Once done, transfer to a large bowl.

In a large skillet over medium heat, heat the olive oil. Once hot, add in the onion, celery, salt + pepper, parsley, and sage. Saute for 5 minutes. Add the garlic and butter and cook for an additional 3 minutes.

Add the veggie mixture to the bowl with the bread cubes and toss lightly. Pour in the lemon juice and broth and mix until combined and all of the bread is lightly damp.

Pour into the prepared baking dish and bake for 45-50 minutes. At the 30 minutes mark, check to make sure the top isn’t getting too dark and if it is, cover with tin foil to continue baking. (I never really needed to do this).

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. For long-term storage, freeze for up to 3 months and thaw overnight before reheating.