Hearty Whole Wheat Stuffing - cooking recipe

Ingredients

1 loaf great harvest honey whole wheat bread
1 additional loaf whole wheat bread
1 large onion
3 stalks celery
1/2 red bell pepper
0.5 (8 ounce) package cremini mushrooms (Sliced, optional ingredient)
4 garlic cloves
1/3 cup olive oil
1 (16 ounce) carton vegetables, mushroom or (16 ounce) carton no-chicken broth
4 eggs
1 tablespoon basil
1 tablespoon rosemary
1 tablespoon marjoram
1 teaspoon thyme
2 tablespoons sage

Preparation

Cut bread into cubes and set aside in a large bowl. (Bread crumbs need not be dried.).
Peel onion and garlic cloves. Wash all vegetables and clean seeds from red pepper.
Slice onions, garlic, celery, red pepper, and mushrooms, discarding the stems.
Saute onions and celery in olive oil for several minutes, slowly stirring in half the spices (except for sage).
Add garlic, red pepper, and remainder of spices, continuing to saute vegetables.
Add mushrooms and continue to stir all vegetables as they cook. Add more olive oil as needed.
Scramble eggs in a separate bowl. Remove vegetables from burner before onions brown.
Add vegetables to bread cubes in bowl and stir. Add broth and continue to stir until moist.
Add eggs and sage to stuffing mixture in bowl and mix until evenly distributed.
Spray or wipe baking pans with olive oil. Place and distribute bread crumb mixture in pans.
Preheat oven to 350 degrees and bake dressing mixture in hot oven for 20-30 minutes (uncovered).
Remove stuffing from oven once it is crisp and lightly browned on top but still moist inside.
Cover with foil and keep stuffing warm until it is ready to serve.