My Vegetarian Stuffing

Night Before:

Boil potatoes, onion and celery; make mashed potatoes, with water, milk, butter, salt, pepper, garlic, parsley and chives. Refrigerate over night.


Day of:

Reheat mashed potatoes, and mix with a half cup of veggie bullion broth, celery seeds, rosemary, tumeric, poultry seasoning and a small portion of creamed chickpeas. (Half can of mushrooms, optional.) Let cool, while covered.

Toast two slices of whole wheat bread, and then crumble and toss in a plastic bag with seasoned oil (rosemary, garlic, etc.). Shake until the bread has absorbed the oil and picked up the seasoning.

Mix potatoes with crumbled bread, and press into lightly greased oven-safe casserole dish. Brush with oil or melted butter, and add a layer of slivered almonds on top.

Bake until brown and crusty. (Layer of shredded cheese on top, optional.)

Serve with mushroom gravy.