How to make it
Preheat oven to 375°F. Cube the sourdough loaf and place into a large bowl.
Heat skillet to medium heat and add in 2 tsp. olive oil. When oil is hot, add in the diced onion and cook down for 2 minutes then add in the minced garlic, celery and carrots. Cook down for 5 minutes.
Add in the seasonings: chopped sage, chopped thyme, black pepper, salt, and keep mixing with the veggies. Cook down for another 10 minutes until all the veggies have softened.
Add veggie mixture into the bowl of bread cubes and then add in the vegetable stock, Lee Kum Kee Panda Brand Cooking Soy Sauce and the remaining 1 tsp. olive oil. Give a couple big mixes coating the bread well then transfer that to the baking dish.
Cover with foil and bake for 45 minutes then take foil off and cook for another 10 minutes to crisp up the top a little bit. Once golden brown and crispy take out and let cool before serving.