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*I'm fantasizing about seasoning the bread cubes with olive oil and garlic powder before baking, to make some nifty croutons, but that's another experiment for another day.) This is the one thing that I cannot do without at Thanksgiving Dinner. source: <a href="" target="_blank" class="jlink">Beth's blog</a>


1/2 loaf Lois Lange Bread (From Breaking the Vicious Cycle p.127)
1/2 cup salted butter
8 oz. fresh mushrooms, roughly chopped
1 cup chopped walnuts
3 ribs celery, chopped (may substitute chopped onion for some or all of the celery)
1 tsp. (homemade) onion powder (optional... omit if using fresh onion)
1 tsp. sage
1/2 tsp. thyme
dash nutmeg
dash cloves
salt and pepper to taste
1/2 to 1 cup hot water (adjust depending on how moist you want stuffing to be)
1 egg, lightly beaten


1. Cut bread into 1/2 " cubes and toast in a 170 degree oven on a cookie sheet for 90 minutes. Let bread cubes completely cool in oven. You may do this ahead and store toasted bread cubes* in an airtight container for several days. Saute celery and mushrooms in butter until tender... about 5 minutes. Remove from heat and stir in sage, thyme, cloves and nutmeg. Set aside.
2. Place bread cubes and walnuts in a bowl and stir in the sauteed ingredients. Pour hot water over stuffing a little at a time, tossing gently with a fork until it's almost as moist as you want. Season with salt and pepper. Gently stir in the beaten egg until well combined and bake at 350 for 30-40 minutes until hot. Yummy to the tummy!