Poultry: Stuffing 37 by Recipe Cottage

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	Stuffing 37

		Vegetarian stuffing 1 large onion, chopped 1/2 lb white mushrooms, sliced thinly 1 rib celery, diced 1 carrot, diced 1 large loaf seedless italian bread (torn into 1" pieces - ends removed) 1/2 large herb seasoned bag cubed, processed stuffing mix 2 cups vegetable stock salt pepper 1 t Thyme 1 T garlic powder 2 eggs beaten (or additional stock if you don't eat eggs) Saute the first three ingredients in olive oil until limp. Set aside to cool. Place the 1" bread pieces into a large bowl and dampen with water. Squeeze out any excess water. Add the veggies, seasonings and the processed stuffing mix to the bowl. Add the 2C vegetable stock and mix well (the pre-packaged stuffing mix will probably still be hard). Taste to correct any seasoning. Add the eggs or additional stock until the constiency is smooth and mushy, but not watery (again, the pre-processed cubes will probably still be hard). Spray or butter a large casserole dish and add the stuffing. Cook covered at 350 for about 45 minutes (the cover should keep steam inside and keep it moist). If you like, you can pour some additional veggie stock over the top of the casserole 1/2 way through cooking, but then re-cover.