Posted by Puddy on the McDougall Recipes Board This was the best vegan stuffing I’ve ever tasted. Even the meat eaters loved it and commented that the mushroom gave it a wonderful texture. I adapted this recipe from one I found somewhere on the internet. I wasn’t exact on the spice measurements (meaning I didn’t level off the top of the measuring spoon).

2 cups chopped onions 2 cups chopped celery 1/4 cup chopped fresh parsley 1 (12 ounce) pkg sliced mushrooms 12 cups dried out McDougall-approved cornbread or whole wheat bread crumbs (I used a combo of the two) 1 teaspoon poultry seasoning Salt to taste (I used about 1/4 – 1/2 teaspoon) 1 1/2 teaspoons sage 1 teaspoon dried thyme 1/2 teaspoon ground black pepper 1/2 teaspoon marjoram 3 1/2 – 4 1/2 cups veggie broth

Sauté onion, celery, mushroom, and parsley in a little veggie broth. Pour sautéed veggies over bread crumbs in a very large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. (I added extra broth halfway through for a moister stuffing) Pack stuffing lightly into crock pot, and cover. Set on High for 45 minutes; reduce to Low and cook for 3 – 4 hours. Makes 8 large servings. From the Fatfree Vegan Email List archives