Ingredients:

1 recipe Rosemary Everything Quick Bread

6 large carrots, peeled and chopped into chunks

1 large parsnip, peeled and chopped into chunks

4 large celery ribs, ends removed and sliced

1 medium yellow onion, peeled and finely chopped

2-3 large cloves garlic, peeled and minced (about 1 1/2 - 2 tsp.)

1/2 tsp. each: salt, pepper

1 tsp. celery seed

1 1/2 tsp. dried herbed poultry seasoning (typically includes parsley, sage, rosemary, marjoram) OR if you have fresh parsley, sage, rosemary, and/or marjoram, include about 1 T. of each, finely chopped

1 c. low-sodium vegetarian "chicken" stock (or chicken stock)

2 T. cornstarch or tapioca starch or arrowroot powder

1 T. butter

Directions:

You can make the bread ahead of time a day or two (store, covered in the refrigerator) or right before you want to make the stuffing.

If you want to make it all on the same day, while the bread is baking, chop the carrots and parsnips and placed on a cooking-sprayed baking sheet. Roast in the oven at 350 degrees F. for about 45-50 minutes. When they are almost completely done, remove from the oven and set aside while you finish the prep.

Allow the bread to cool completely so it doesn't fall apart when cutting into cubes. This is a somewhat crumbly bread, but totally worth the extra care to turn it into a chunky stuffing!

Spray two baking sheets with cooking spray and carefully transfer the bread cubes to the pans. Spread the cubes out evenly so they can each receive even heat.

Place the sheets under the broiler, on the second rack space down from the top, and bake 60 - 90 seconds, until lightly browned and toasty. Watch - don't walk away! Flip the cubes over (carefully) and broil again for the same amount of time on the other side.

Saute chopped celery, garlic, and onion together over medium heat using an even coat of cooking spray. Cook, stirring occasionally, for about 5-8 minutes, until lightly softened. While they cook, add the seasonings. When done, transfer to a small bowl.

Preheat the oven to 400 degrees F.

Because this bread can be crumbly, we won't mix everything together with a spoon - we'll do this casserole-style and layer the ingredients! Lay down half the toasted bread cubes in the bottom of a large, buttered, casserole dish. Next, layer the roasted carrots and parsnips + the sauteed veggies. Repeat to finish off all the ingredients.

Start the gravy by whisking the cornstarch into the cold or room temperature broth. I recommend adding some more of the seasonings to this, as well. Melt the butter in the pan you just used over medium-low heat. Once it is melted, whisk in the broth mixture and heat just until slightly thickened.

Pour the gravy as evenly as you can over the top of the casserole. We want to make the stuffing moist but not soggy in any one spot.

Bake the stuffing, uncovered, about 30 minutes.

Serve with additional gravy, if you like!

PS. I would definitely use the butter in the gravy for the baked stuffing, to keep it moist, but if you want to make a lighter gravy to go on top, try substituting the butter with a vegetable puree like pumpkin! (I've done this and was a fan!)

Makes 12 servings (approximately 1 cup each)

Nutrition per 1/12th batch serving: 192 calories; 9.2 g fat (1.7 g saturated); 22.8 g carbs; 5 g fiber; 6.3 g protein (Bonus: 132% DV vitamin A; 10% DV vitamin c; 7% DV calcium; 7% DV iron)