1 pound whole wheat bread, cubed
 1 pound mushrooms, sliced
 1 large onion, sliced
 1 head celery, sliced
 5 - 10 cloves garlic, minced
 1 tablespoon dried sage
 2 teaspoons dried thyme
 black pepper
 1/2 cup white wine
 veggie broth or broth made from chicked flavor veggie broth mix
 1 equivilent of non fat egg stuff, or not if you are vegan
 salt if you need it
 sautee all the veggies in white wine, I do it in batches, too much for 
 my biggest pan.  Add herbs to the sauteeing veggies.  Cook til veggies 
 are tender but not limp and mushies have let go of their juice.
 Mix veggies with bread cubes.  Add egg and enough broth tomake it all 
 quite moist but not soupy, you know, just right.
 Bake covered about 30 minutes, uncover and bake 15 minutes more.
 Serve with mushroom gravy.