Savory Veggie Stuffing

Pic from http://www.savvyvegetarian.com/vegetarian-recipes/vegan-stuffing.php

Savory Veggie Stuffing

Modified from THIS recipe

 Ingredients:

• 10 cups 1/2 inch bread cubes from 1 lb firm whole wheat or other sandwich bread
• 2 Tbsp vegan margarine
• 1 Tbsp olive oil
• 2 Tbsp minced fresh garlic 
• 10 oz. (about 3 1/2 cups) diced portabella mushrooms
• 1 large finely chopped onion
• 1 large finely chopped carrot
• 2 cups finely chopped celery
• 1/2 cup minced fresh parsley or 3 Tb. dry parsley
• 1 tsp rosemary
• 2 tsp oregano
• 1/2 tsp dill
• 1 tsp thyme
• Optional: 1/2 tsp salt
• 1/2 tsp fresh cracked black pepper
• 2 - 3 cups vegetable stock 

Directions:

1. Preheat oven to 400 degrees. Oil a large shallow casserole dish
2. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
3. Turn oven down to 350 degrees F
4. Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
5. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
6. Add parsley, rosemary, oregano, dill, thyme, optional salt, and pepper
7. Optional: Drizzle 1 Tbsp olive oil into the mixture
8. Stir until until everything is well mixed
9. Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
10. Bake at 350 degrees F in a covered shallow casserole or baking dish for 25 minutes
11. Optional: Uncover and bake another 15 minutes to form a crusty top