1 Tbsp. fresh thyme, chopped or 1 tsp. dried thyme
½ tsp. dried rosemary
½ tsp. dried oregano
1/8 tsp. nutmeg
1 tsp. shoyu
½ tsp. fresh ground black pepper
¼ cup fresh parsley, chopped
8 cups gluten-free sprouted bread, cut into cubes
4–5 cups low-sodium vegetable broth
Instructions
Preheat oven to 400°F.
In a large skillet, sauté the onion and celery in the water until softened but not brown, about 5 minutes. Add the mushrooms and let cook until softened and lightly brown, about 6 minutes.
Mix in the garlic and seasonings.
Add the parsley and bread cubes to skillet. Mix well.
Moisten the cubes with the vegetable broth until the mix is soft but not wet. Remove the bay leaf and let the mixture cool.
Transfer the stuffing to a large silicone casserole dish or a glass or ceramic dish that has been brushed with cooking spray.
Bake until the stuffing is set and crisp, about 15 minutes. Turn the casserole dish around and cook for 5 more minutes until evenly crisp.