1 lg. loaf white bread
4 oz. olive oil
2 lg. onions
2-3 lb. carrots
1 lb. mushrooms
1 to 1 1/2 lb. celery
3 c. beef broth
2 tbsp. pepper

Coarsely chop all vegetables and combine with oil in large pot. Cook on medium heat until carrots soften, approximately 30 minutes. Break bread, that has been allowed to dry out for 1-2 days, into small pieces and mix with vegetables. Add heated broth and mix thoroughly. For drier stuffing, bake at 350 degrees for 30 minutes.