Instructions:

Yield: 12 servings

1 lb Loaf wheat bread, cubed
1/3 cup Almonds, slivered
1 cup Onions, diced
3 tbsp Olive oil
1 cup Apple, diced
1/3 cup Raisins
2 tbsp Parsley
1 1/2 tsp Thyme
1 1/2 tsp Sage
4 cup Vegetable stock
Salt & pepper, to taste

Preheat oven to 350F. Place bread cubes on a baking sheet & toast in the oven for 15 minutes, stirring occaasionally during that time.

In a small skillet, toast the almonds over very low heat until lightly browned & aromatic, about 5 minutes.

In a stock pot, heat oil. Saute the onion & celery until the onion is soft & translucent. Add the apple & the raisins & saute for another 2 minutes. Remove from heat & stir in the bread cubes & almonds. Mix in the remaining ingredients.

Transfer the stuffing mixture to a large casserole dish & bake until browned on top, about 45 minutes.