Vegetarian Thanksgiving Dressing

1. Sauté the mushrooms, onions, and celery in the white wine.
    
2. Add garlic, sage, thyme and pepper to the sautéeing vegetables. Cook until vegetables re tender but not limp and mushrooms have let go of their juice.
    
3. Mix vegetables with bread cubes.
    
4. Add egg and enough broth to make it all quite moist but not soupy, you know, just right.
    
5. Bake covered about 30 minutes, uncover and bake 15 minutes more.
    
6. Serve with mushroom gravy (recipe below).

Mushroom Gravy

• 1 pound mushrooms, sliced
   
• 1 small onion, sliced
   
• 2 cloves garlic, minced
   
• 1/3 cup white wine
   
• 3 tablespoons flour
   
• 2 cups broth or milk

1. Sauté the mushrooms, onion, and garlic in about 1/3 cup white wine.
    
2. When veggies are soft, add about 2-3 tablespoons of flour, stir and cook for a minute or two.
    
3. Add about 2 cups of one of the following: veggie broth, chicken flavor veggie broth, or nonfat milk (use dairy or lowfat soy , they both work).
    
4. Stir and heat until thickened.