bread dressing

By Jody

Ingredients

• 4 cups whole grain bread cubes toasted
• 1/4 cup minced fresh parsley
• 2 tablespoons nutritional yeast flake
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme, crushed
• 1/8 teaspoon ground rosemary,
• or 1/4 teaspoon dried rosemary, crumbled
• 1/8 teaspoon ground black pepper
• 1/2 cup chopped onions
• 1/2 cup sliced mushrooms
• 1/2 cup finely diced celery
• 1/2 pound veggie sasuage cooked
• 2 cup boiling vegetable reduced sodium broth or water
• 3 tablespoons tamari

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees F. Oil a two-quart casserole dish (that has a tight-fitting lid) or mist it with nonstick cooking spray.

Place the bread cubes in a very large bowl. Combine the parsley, nutritional yeast flakes, marjoram, sage, thyme, rosemary, and pepper in a small bowl and stir to mix well. Sprinkle over the bread cubes and toss with a fork or wooden spoon until evenly distributed. Add the veg sasuage, onions, mushrooms, celery. Toss again gently but thoroughly.

Stir the soy sauce into the boiling broth and pour over the bread cube mixture to moisten it. Again, toss gently but thoroughly. Add a little additional broth or water if the mixture appears too dry. Transfer to the prepared casserole dish, cover, and bake for 20 minutes. Uncover and bake for 10 minutes longer.