Stuffing

Made this for Thanksgiving 2012. This framework recipe is like trail mix, in that it lends itself to personal preference. Use your favorite fruits and nuts, and omit and add as you see fit.

1 medium sized loaf of bread (I used When Pigs Fly brand whole wheat)
¼ C butter, divided
2 yellow onions, diced
6 stalks celery, diced
1 tsp rosemary
1 tsp thyme
1 tsp sage
2 tbsp dried parsley
1 tsp salt
pepper, to taste
1/3 C raisins
2 apples (I used 1 yellow 1 green)
½ C walnuts, coarsely chopped
1/3 C hazelnuts, coarsely chopped
1 C vegetable broth
2 tbsp olive oil
½ C apple juice (or cider)
¼ to ½ C orange juice
Optional: ½-1C vegan meat crumbles

Toast the bread slices lightly (unless using stale bread – then skip) before cutting into small cubes. Put half of the butter – 2 tbsp – into a massive oven safe SKILLET (?) and heat. Add the onions and celery to the pan and sauté until the onion is translucent – about 10-12 minutes. In the meantime, toast the nuts in the toaster or oven until lightly browned and fragrant. Combine the broth, oil, and fruit juices. Once the onion is translucent, add in all the other ingredients except meat crumbles, saving the liquid mix for last to pour over top. Toss well, taste for adjustments, and pat down lightly. Bake uncovered at 350* for about 30 minutes, or until browned. Sprinkle on the meat crumbles, if using, and broil for about 4 additional minutes to get a crisper top.

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