1 c. chopped onion
1 c. chopped celery
1 or 2 cloves minced garlic
1/2-3/4 c. oil
1 (8 oz.) can drained chopped mushrooms
2 c. liquid (water & mushroom broth)
3 tsp. chicken seasoning
4 c. whole wheat bread cubes
4 beaten eggs or substitute Egg Beaters
2 c. coarsely ground raw cashews
1 tsp. sage
1 tsp. yeast
1/4-1/2 tsp. marjoram
1/4-1/2 tsp. thyme
1 tbsp. Accent

Saute onion, celery and garlic in oil until tender. Add drained chopped mushrooms. Add 2 cups liquid and 3 teaspoons chicken seasoning. Bring to a fast boil. Pour over 4 cups whole wheat bread cubes. Cover and let steam for about 5 minutes. Add 4 beaten eggs or substitute. Add remaining ingredients. Place in a large greased casserole or loaf pan. Bake at 350 degrees for 50 to 55 minutes. Serve with mushroom sauce or brown gravy if you wish.

I use George Washington's Broth mix which can be bought at Big Bear.