Stuffing

Ingredients

• 1 cup chopped onions
• 1/2 cup pureed onions
• 2 cups chopped celery
• 1 cup pureed celery
• 1 cup chopped carrots
• 1 lb chopped mushrooms
• 2 tablespoon dried parsley
• poultry seasoning to taste
• ground black pepper to taste
• ground sage to taste
• about 2 cups bread cubes
• vegetable broth to add moisture, if needed (about 1 to 2 cups)

Directions

1. Saute vegetables and herbs in a pot until boiling and carrots are slightly cooked.
2. Add bread cubes and mix well.
3. Add broth to desired wetness.
4. Bake covered at 350 for 20 minutes, and then another 10 minutes uncovered.