2020: 1.5 times the recipe

1 cup Onion
1 cup Celery
1 cup Portabella Mushrooms
1/2 Green Bell Pepper
1/2 tsp Onion Powder
1/2 tsp Marjoram
1/2 tsp Oregano
1/2 tsp Thyme
1/4 tsp Black Pepper
2 Tbs Rubbed Sage
3 cups Low Sodium Veg Broth
1 pkg Dressing Mix (12 oz) OR
12 cups Stale, Day-Old, Bread Cubes
1/4 cup Italian Parsley

1 cup Onion 1 cup Celery 1 cup Portabella Mushrooms 1/2 Green Bell Pepper 1/2 tsp Onion Powder 1/2 tsp Marjoram 1/2 tsp Oregano 1/2 tsp Thyme 1/4 tsp Black Pepper 2 Tbs Rubbed Sage 3 cup s Low Sodium Veg Broth 1 pkg Dressing Mix (12 oz) OR 12 cup s Stale, Day-Old, Bread Cubes 1/4 cup Italian Parsley

Preheat Oven to 350 degrees F. Dice onion, celery, mushrooms, and pepper and add to a large pot. Saute in a small amount of water/broth until softened. Add onion powder, marjoram, oregano, thyme, pepper, and sage and stir until fragrant – about 1-2 minutes. Remove from heat. Add a small amount of bread cubes/stuffing mix and broth at a time, mixing well. Alternate bread/broth until all of the cubes and broth have been incorporated and there are no dry pieces of bread anywhere. Use just enough broth to moisten. Stir in chopped Parsley and line a 9×13 baking dish with parchment paper. Spoon dressing into pan and smash down as necessary to get it all to fit. Cover with additional parchment paper if desired, and aluminum foil to retain the moisture. Bake covered for 30 minutes. Remove foil/parchment and bake uncovered for an additional 10 minutes.