Thanksgiving Dressing

 1 lb Whole wheat bread; cubed
 1 lb Mushrooms; sliced
 1 lg Onion; sliced
 1    Celery stalk, sliced
 5 cl Garlic; up to 10, minced
 1 tb Dried sage
 2 ts Dried thyme
      Black pepper
1/2 c  White wine
      Vegetable broth
 1    Egg; or substitute
      Salt (optional)

Sauté all the veggies in white wine. I do it in batches, too much for
my biggest pan. Add herbs to the sautéing veggies. Cook until
vegetables are tender but not limp and mushrooms have let go of their
juice.

Mix vegetables with bread cubes. Add egg and enough broth to make it
all quite moist but not soupy, you know, just right. Bake covered
about 30 minutes. Uncover and bake 15 minutes more.

Serve with mushroom gravy.

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