Pumpkin Stuffing

6 cups cubed pumpkin bread
1 cup vegan margarine, plus extra for greasing the baking dish
1 cup chopped celery
2 cups chopped red onion
2 cups sliced crimini mushrooms
2 Tbsp. chopped fresh rosemary
2 Tbsp. chopped fresh tarragon
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh sage
Sea salt, to taste
1 tsp. ground black pepper
6 Tbsp. vegetable broth, or more as needed

• Spread the bread cubes on a baking sheet and let dry overnight.*
• Preheat the oven to 375°F. Grease a 2-quart baking dish with some vegan margarine.
• Melt the 1 cup of vegan margarine in a large skillet over medium heat. Sauté the celery and onions for about 10 minutes. Add the mushrooms and cook for about 8 minutes or until tender. Season with the rosemary, tarragon, chives, parsley, sage, salt, and pepper. Fold in the bread cubes and add enough of the broth to moisten. Transfer to a prepared dish and cover with foil.
• Bake, covered, for 40 minutes. Remove the cover and bake for 10 minutes, or until the top is crisp.

*Note: You can also dry the bread cubes by heating them in a 250°F oven until dry, about 1 hour.

Makes 6-8 servings