Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Loaf wheat bread, cubed
1/3 c Almonds, slivered
1 c Onions, diced
3 tb Olive oil
1 c Apple, diced
1/3 c Raisins
2 tb Parsley
1 1/2 ts Thyme
1 1/2 ts Sage
4 c Vegetable stock
Salt pepper, to taste

Preheat oven to 350F. Place bread cubes on a baking sheet toast in
the oven for 15 minutes, stirring occaasionally during that time.

In a small skillet, toast the almonds over very low heat until lightly
browned aromatic, about 5 minutes.

In a stock pot, heat oil. Saute the onion celery until the onion
is soft translucent. Add the apple the raisins saute for
another 2 minutes. Remove from heat stir in the bread cubes
almonds. Mix in the remaining ingredients.

Transfer the stuffing mixture to a large casserole dish bake until
browned on top, about 45 minutes.

MARK'S NOTE: Alternatively, use it as a stuffing for squash.

"Vegetarian Gourmet" Fall, 1995

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