{STUFFING}

We have Susan (Fat Free Vegan) to thank for this one. So good! Marian and I are going to make more tomorrow to go with our other Thanksgiving leftovers. (I'll put the original recipe in parenthesis where I made some changes.)

1/2 c. onion, chopped

4 c. whole wheat bread cubes (4 thick-ish slices)
1 t. each of fresh rosemary, sage, and thyme, minced (3/4 t. poultry seasoning)
1 T. dried parsley or 3 T. fresh parsley, minced
1 T. nutritional yeast
1/2 t. salt
1 dash freshly ground black pepper
1/2 c. celery, chopped
1/2 c. dried cranberries (raisins)
1/4 c. pecans or walnuts, chopped

1-2 T. soy sauce
1/2 c. boiling vegetable broth (or water)

• Preheat oven to 350.
• Saute onions in water until soft. (I added this step.)
• Meanwhile, mix bread cubes with all seasoning, celery, cranberries, and nuts.
• Strain onions and add to mixture.
• Toss/mix until well combined.
• Add soy sauce to boiling broth and pour over bread mixture, stirring to moisten completely.
• Bake covered for 20 minutes.
• Uncover and bake for another 10 minutes.