‘You Won’t Believe It’s Vegetarian’ Stuffing

Dry bread in an oven on two racks at 200 degrees for 10 minutes, turning once. Let cool, cut into cubes and put in a large casserole dish. Set aside. (20 slices of bread makes about 10 cups of bread cubes.)

Dissolve 3 vegetable cubes in 6 cups water. Set aside.

In a large skillet cook celery and onion in olive oil and butter until tender but not brown. Add two cups vegetable broth to celery mixture. Simmer 10 minutes. While veggies simmer, warm 3 vegetarian breaded chicken patties in microwave for 30 seconds. Place on cutting board and chop fine. Add the chopped chicken, Curry Kick, sage, marjoram and soy sauce to celery mixture and simmer five minutes. Add remaining vegetable broth to veggie mixture. Heat to boiling and remove from stove. Pour celery mixture over bread crumbs in the casserole dish and stir gently to combine. Add beaten eggs and stir until well blended in bread mixture. Cover and bake at 325 for one hour. Remove lid and bake 15 more minutes until the top is nicely browned.