Ingredients

1 C. chopped onions
1/2 C. pureed onions
2 C. chopped celery
1 C. pureed celery
1 C. chopped or grated carrots
1 pound fresh mushrooms or 8 oz canned mushrooms, sliced
2 Tbsp. dried parsley
1 tsp. poultry seasonings
1 ground black pepper to taste
1 ground sage to taste
1 large bag of Pepperidge farms whole wheat/white bread mix stuffing
cubes (the stuff without any seasonings)
1 vegetable broth to add moisture, if needed (about 1 to 2 C.)

Cooking Instructions

Heat onions, celery, carrots, mushrooms and spices/herbs in a large pot until it all boils. Simmer for about 5 to 10 minutes or until the chopped onions are translucent. Cool for 10 minutes, then add the stuffing mix. Mix well, adding vegetable broth if necessary for moisture. Place in a big covered baking dish and cook in a pre heated 350 oven for 30 minutes. Taking the cover off during the last 10 to 15 minutes.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)