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