Vegetarian Stuffing - cooking recipe

Ingredients

6 cups diced bread (Can use any variety. I like sweet, wheat breads for this)
2 tablespoons butter (To make vegan, use a vegan butter spread.)
1 medium yellow onion, chopped
2 large carrots, peeled and chopped
3 stalks celery, chopped
3/4 apple, cored and chopped
1/4 teaspoon fresh rosemary
1/4 teaspoon fresh sage
1/4 teaspoon fresh thyme
1/4 cup fresh parsley
3 tablespoons dried cranberries or 3 tablespoons golden raisins
1/4 cup pecans
1/2 teaspoon salt
1 1/2 cups organic vegetable stock

Preparation

Preheat oven to 350 degrees.
Place diced bread on a baking pan and place in oven. Toast bread for about 15 minutes, until the bread is crispy on edges and a nice golden color.
Meanwhile, warm the butter in a saucepan. Add onion, celery and carrots. Cook over medium heat until the onions are translucent.
Remove bread from oven and place into a large mixing bowl. Add in all herbs, chopped parsley, apples, nuts, dried cranberries and salt. Mix well.
Place back into your baking dish and carefully drizzle vegetable stock over the entire dish.
Bake, uncovered, for 30 minutes.
season with black pepper and serve.