1 loaf whole wheat bread
About a tablespoon of olive oil
2 large onions, minced
6 stalks celery, chopped
1 ½ tsp. coarse salt
¼ tsp. ground black pepper
1 Tbsp. dried sage
1 tsp. dried crushed rosemary
1 tsp. dried thyme
1 ½ pounds mushrooms, chopped
3 cups low-sodium vegetable broth (you could use chicken broth too)
1 cup coarsely chopped fresh parsley
A couple days before you want to make the stuffing, take all the bread out of the bag and lay them out in a single layer on baking sheets to dry out and get stale. (If you forget to do this two days ahead, just put them in the oven at 300 degrees for about 30 minutes.) Chop dried bread up into cubes.
Heat oil in a large skillet over medium heat; add onions, celery, salt, pepper, sage, rosemary, and thyme. Cook, tossing often, until beginning to brown, 12-15 minutes. Add mushrooms. Put a lid on the skillet; cook until they release liquid, 5-7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10-12 minutes more. Transfer to a large bowl; let cool completely. Add bread, 2 cups of the broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper. Add more broth, depending on how saturated you like your bread to be. Spray 9x13 pan with Pam, dump in the stuffing, and then cover with foil and refrigerate until ready to bake. Bake for 25 minutes covered at 400 F. Then, remove foil; bake until golden, 20-25 minutes.