Mushroom Stuffing

This is my Holiday time favorite dish. It takes some planning ahead a few days though.

2 loaves of Good bread (Not the square sit on a shelf shit- REAL whole bread- un-cut)
Tear it up into bite size pieces, nothing pretty, so please just tear with hands, and then put it on cookie sheets and let dry a day. It should be pretty dry, almost toast like. You can throw it in an oven after you turn it off from baking something else, just gotta get most of the moisture out.

When ready to make:
8-10 Mushrooms chopped very small
1 Med-lg onion, chopped small
2-3 cloves of garlic minced
3 stalks of celery chopped very small
Olive oil, salt and pepper
3 sprigs of fresh rosemary, stalk removed, and chopped up (or about 1-2 Tbsp. dried)

Sautee these things together for a few minutes, then set aside.

You then need Mushroom broth (I used to use about 1 1/2 containers of Pacific brand mushroom broth) To make Mushroom broth if you cannot get it:
about 6 mushrooms, chopped really finely
1/2 onion, chopped really finely
2 cloves garlic, minced
One vegan boullion cube
A few splashes of Soy Sauce (or tamari will do)
A splash of red wine for flavor depth
Water to make the broth with, you need about 1 1/2 quarts (I believe- I eyeball it, sorry)

Pre-heat oven to 375.
Put the dry bread in a very large bowl. Add in the sauteed mushroom mix and rosemary.
Pour the broth over until it is mush when you mix it (like Stove top stuffing consistency). Keep adding broth, you don't want it overly wet, but not too dry either, you should be able to pick it up a handful and form it into a mushy ball.

Spread into an oiled 9x13 pan, and bake about 30-40 minutes, until it firms up, and starts to maybe brown a little and get a little bit crunchy on top. My convection oven only took 20 minutes at this temp, so watch it.
Set it aside until it is just warm. It is best to make this first or the day before a big holiday meal. It is better cooled down, and makes AWESOME leftovers if you can keep it that long!