Recipe - Thanksgiving Dressing

1 pound Whole wheat bread, cubed
1 pound Mushrooms, cut or sliced up
1 lg Onion, cut or sliced up
1 Head celery, cut or sliced up
5 Cloves garlic, minced (up to
10)
1 tablespoon Dried sage
2 teaspoon Dried thyme
Black pepper
One half cup White winea or broth
Veggie broth or broth made
from chicked flavor veggie
broth mix
1 Equivilent of non fat egg
stuff, or EnerG if you are
vegan (optional)
Salt if you need it

MUSHROOM GRAVY
1 pound Mushrooms, cut or sliced up
1 small Onion, cut or sliced up
2 Cloves garlic, minced

sautee all the veggies in white wineor broth, I do it in batches, too much
for my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies
are tender but not limp and mushies have let go of their juice.

Mix veggies with bread cubes. Add egg and enough broth to make it all
quite moist but not soupy, you know, just right. Bake covered about 30
minutes, uncover and bake 15 minutes more.

Serve with mushroom gravy. kwvegan vegan

This is good on anything. Can be vegan or dairy.

MUSHROOM GRAVY: sautee all in about 1/3 cup white wine When veggies are
soft, add about 2 3 tablespoons of flour, stir and cook for a minute or
two add about 2 cups of one of the following: veggie broth, chicken flavor
veggie broth, or nf milk, use dairy or lf soy or rice, they all work Stir
and heat til thickened. If you want a creamier, near strogonav sauce, add
about 1/3 cup yogurt but add some of the sauce to the yogurt, then add back
to sauce. Heat this all together but do not boil If you want it darker,
richer, add a bit of soy sauce or Bragg's Aminos.
Posted to fatfree digest V96 #288

Date: Fri, 18 Oct 1996 15:57:19 0400

From: jrg14@cornell.edu (Jan Gordon)