OK, it IS tested, but since I rarely follow recipes exactly all amounts
 are approximations.  This is a very sticky, moist stuffing -- just how I
 like it.  Those of you who prefer the top to be crispy can bake it uncovered
 for the last few minutes OR broil the top till crispy.
 
 STUFFING
 
 1 cup chopped onions
 1/2 cup pureed onions
 2 cups chopped celery
 1 cup pureed celery
 1 cup chopped or grated carrots
 1 lb fresh mushrooms or 8 oz canned mushrooms, sliced
 2 Tbsp dried parsley
 1 tsp poultry seasonings (I believe this is vegan), more to taste
 ground black pepper to taste
 ground sage to taste
 1 large bag of Pepperidge Farms whole wheat/white bread mix stuffing
      cubes (the stuff without any seassonings)
 vegetable broth to add moisture, if needed (about 1 to 2 cups)
 
 Heat onions, celery, carrots, shrooms and spices/herbs in a large pot
 until it all boils.  Simmer for about 5 - 10 minutes or until the chopped
 onions are translucent.  Cool for 10 minutes, then add the stuffing mix.
 Mix well, adding vegetable broth if necessary for moisture.  Place in a 
 big covered baking dish and cook in a pre-heated 350 oven for 30 minutes.
 Taking the cover off during the last 10 to 15 minutes should get you 
 a crusty top for the stuffing.
 
 Variations:  you can probably add some of that vegetarian Italian sausage
 that comes in links (I have some but haven't tried it yet), browned first,
 to the mix for a more traditional taste.  And chopped apples, chopped
 spinach or any other vegetable you like can probably be added.  Even my
 father-in-law, diehard New Englander and meat-and-potatoes man, liked
 this.