Bread Stuffing Casserole
This recipe is from "The Nutritional Yeast Cookbook."
Serve plain or with your favorite gravy on the side.

4 C. whole grain bread cubes
¼ C. fresh parsley, minced
2 Tbsp. nutritional yeast
1 tsp. salt
¼ tsp. dried sage
¼ tsp. crumbled, dried thyme
¼ tsp. dried marjoram leaves
1/8 tsp. ground rosemary, or ¼ tsp. crumbled, dried rosemary
1/8 tsp. ground black pepper
½ C. onion, chopped
½ C. walnuts, coarsely chopped
½ C. mushrooms, sliced
½ C. celery, finely chopped
½ C. dried fruit, chopped (raisins, currants, apricots, apples or prunes)
2 Tbsp. soy sauce
1-2 Tbsp. olive oil
½ C. boiling water or vegetable broth

1. Place the bread cubes in a very large mixing bowl.

2. Combine the parsley, nutritional yeast, salt, dried herbs and pepper in a small mixing bowl, then toss with the bread cubes.

3. Add the onions, walnuts, mushrooms, celery, and fruit, and toss gently but thoroughly.

4. Add the soy sauce and olive oil to the water or broth, and pour this hot liquid over the bread mixture to moisten. Again, toss gently but thoroughly, adding more liquid if the mixture appears too dry.

5. Place mixture in a lightly oiled, lidded casserole dish and bake at 350 degrees for 20 minutes. Remove the lid and bake 10 minutes longer.

Yield: 4 servings

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