1 loaf of bread, cubed (I use whole wheat bread)
2 c onion, chopped (about 1 white onion)
2 c celery, chopped
1/4 c vegan butter (Earth Balance) or oil
2 3/4 c liquid ( I use 1 3/4 c low sodium vegetable broth/stock + 1 c water)
2 tsp rosemary
1 1/2 tsp thyme
1 c dried cranberries
Cube bread and place in a large bowl to dry out while making the stuffing mix.
Coat a large skillet with oil and grill onions and celery for 5 minutes on medium heat. Add the rest of the ingredients and bring to a boil. Once the mixture begins boiling, turn the heat down and simmer on low for about 15-20 minutes. This will allow the vegetables to soften while they absorb the wonderful flavors of the broth and herbs. * I throw the cranberries in with the broth to soften then up before mixing with the bread.
In a large pot or bowl, pour the mix over bread crumbs and stir until all of the bread is moist.