Anyway, it is really delicious.
Turkey Free Stuffing
10 cups 1/2 inch bread cubes from whole wheat bread
2 tablespoons olive oil
1 tablespoon minced fresh garlic (can use garlic powder)
1 cup minced onion
1 1/2 cups minced celery
1/2 cup minced fresh parsley (or 1/4 cup dried parsley)
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 tsp black pepper
2 - 3 cups vegetable stock
salt to taste, if needed
Preheat oven to 350 degrees.
Grease a 9 x 13 glass pan.
Toast bread cubes on a cookie sheet until slightly brown and put in a large bowl.
Saute the onion, garlic and celery in the olive oil and add to the bread cubes.
Stir in pepper, parsley, thyme and sage.
When everything is well mixed, add 2 of the 3 cups of veggie stock and stir.
How much of the third cup of stock you use will depend on how moist you like your stuffing.
Bake for 25 to 35 minutes, covered for the first 20 minutes and uncovered the rest of the time if you like moist dressing.
Bake uncovered, if you like drier dressing.
This dressing is more than able to hold up as the main dish of a vegan Thanksgiving feast. Enjoy!