Basic Stuffing

4-6 servings

11/2 C chopped onions (preferably red, which have more phytochemicals)
1/2 C chopped celery
11/2 tbsp. olive or canola oil
3/4 C apples, peeled and cubed
3 C bread cubes (preferably whole-grain bread), toasted lightly
2 tbsp. raisins
1/3 C chopped walnuts
1 tsp. dried oregano
11/2 tsp. dried thyme
2 cloves garlic, mashed
1/2 to 1 tsp. salt (adjust to taste and tolerance)
1/2 to 1 tsp. cayenne (adjust to taste and tolerance)
black pepper to taste
3/4 C vegetable broth (approximate)

Preheat oven to 350°. Saute onions and celery in the oil until translucent. Add garlic and apples and stir for 3 minutes.

Place bread cubes in large bowl and add onion-celery-apple mixture. Add the rest of the dry ingredients and mix carefully. Sprinkle mixture with vegetable broth just to moisten the bread.

Place mixture in an oiled shallow pan and bake for 20 minutes or longer, stirring gently and turning once after first 10 minutes, until golden.

Variations
Make your stuffing your own by substituting or adding any of the following ingredients:

Raisins: Dry or fresh chopped apricots, prunes, or cranberries.

Oregano: Parsley, cilantro, sage, fennel seeds. Use only small amounts; they are strong tasting.

Walnuts: Brazil nuts, sunflower seeds, pumpkin seeds, sesame seeds, chestnuts.

Bread: Cooked legumes, such as chickpeas, whole kidney beans, firm lentils, fava beans, soybeans; cooked grain, such as brown rice, wild rice, quinoa, millet, bulgur, barley.

Celery: Green or red bell peppers, water chestnuts, soybean sprouts.

Vegetable broth: Apple juice, milk, soy milk.

Seasonings: Grated ginger, scallions, paprika, cumin, sage.

For added flavor and healing nutrients: Chopped fresh or rehydrated dried mushrooms, especially shiitake.

For added texture and protein: TVP (texturized vegetable protein), chopped tofu. (Tofu and TVP contain phytochemicals and help prevent cancer and bone loss and protect against heart disease and other conditions.)

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