• 1 pound whole wheat bread, cubed 1 pound mushrooms, sliced
• 1 large onion, sliced 1 head celery, sliced 5 -10 cloves garlic, minced
• 1 tablespoon dried sage 2 teaspoons dried thyme
• black pepper
• 1/2 cup white wine
veggie broth or broth made from chicken flavor veggie broth mix
1 equivalent of non fat egg stuff, or not if you are vegan salt if you need it saut. all
the veggies in white wine, I do it in batches, too much for my biggest pan. Add
herbs to the saut.ing veggies. Cook till veggies are tender but not limp and mushy
have let go of their juice.
Mix veggies with bread cubes. Add egg and enough broth to make it all quite moist
but not soupy, you know, just right. Bake covered about 30 minutes, uncover and
bake 15 minutes more. Serve with mushroom gravy.
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