3 stalks celery, chopped fine
1 cup chopped onion
1 tablespoon Bragg Liquid Aminos
1½ tablespoons Chicken-Like Seasoning
2 teaspoons Italian seasoning
1 teaspoon parsley flakes
½ teaspoon garlic powder
2 cups water
9 cups toasted whole wheat croutons (recipe below)
Simmer celery, onion, and seasonings in the water until tender.
Place cubed bread (croutons) in a large mixing bowl and toss with the simmered onions and seasonings. If water is not sufficient to moisten the bread cubes, sprinkle enough water over the mix to do so, but don’t make it mushy. Cubes should not lose their shape.
Place in one large or two small bread pans that have been coated with a light nonstick spray. Cover with foil and place in a pan of water in a 400ºF oven for 1 hour. Check in 30 minutes and, if it seems a bit dry, sprinkle with water.
Serving tip: Good served with gravy. Place on a platter surrounded by baked potatoes.
Stove top variation: Instead of baking, you can place the dressing in an oiled skillet over medium-low heat. Cover and let it cook for about 10 minutes. Remove lid and stir, then cover and let it brown on the bottom. Stir again and serve. This is a simple way to reheat leftover baked Bread Dressing.
Croutons: One large loaf of whole wheat bread will usually make 9 cups toasted cubes. Stack four slices at a time on a cutting board and slice into 1-inch cubes. Pour the cubes onto a large baking sheet and bake on the oven at 300 degrees F for about 45 minutes or until dry. For salad croutons, toss in 1 teaspoon garlic salt before baking.