Stuffing

  24 slices of sliced vegameat

  18 cups lightly packed bread cubes 

  1 c. oil or butter or margarine

  3 stalks celery, chopped very fine

  1 med. onion, chopped very fine (sorry)

  2 eggs

  2 tsp. salt

  1 1/2 tsp. poultry seasoning

  1/2 c. minced parsley

  1 tsp. sage 

  Melt butter in deep kettle; add onion and celery, simmer until tender.  Combine

the rest of the ingredients and stir in the onion mixture.  I also add dried

cranberries, walnuts and dried apricots.  Put some stuffing in the pan then a 

slice of vega the stuffing then vega bake 30 minutes covered and 30 minutes

uncovered.  Serve with gravy