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
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!