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

2 cup s chopped onions 2 cup s chopped celery 1/4 cup chopped fresh parsley 1 (12 ounce) pkg sliced mushrooms 12 cup s dried out McDougall-approved cornbread or whole wheat bread crumbs (I used a combo of the two) 1 teaspoon poultry seasoning 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.

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