Heat Crisco All-Vegetable Shortening in a large skillet or Dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper.
Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the herbs, cook for another minute.
Stir in the stock and remove from heat.
Pour the bread cubes and vegetables together and fold the bread cubes until thoroughly combined.
Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees.
If the stuffing is getting too browned, tent it with foil.
