Add the sautéd onion and celery to the bread cubes & mix.
Add sage, parsley, fennel seed, white pepper and celery salt to the bowl & mix thoroughly.
Heat the vegetable broth until it is hot, but not boiling. Add a cup of hot broth, 1 T I Can’t Believe It’s Not Butter and 1 T olive oil to the bowl.
Stir to combine.
Stir in additional broth until the dressing is moist all the way through, but not wet.
Mix in black pepper and sea salt to taste.
Coat a baking dish with oil and fill with dressing. Cover the dressing for the first 40 minutes in the oven. Then remove the cover so the top layer of the dressing can crisp.
Bake until done (test it when it looks done and finish baking to your taste.