Title: Sweet almond stuffing
 Categories: Side dish, Thanxgiving, Stuffing, Vegetarian
      Yield: 12 Servings
 
      1 lb Loaf wheat bread, cubed
    1/3 c  Almonds, slivered
      1 c  Onions, diced
      3 tb Olive oil
      1 c  Apple, diced
    1/3 c  Raisins
      2 tb Parsley
  1 1/2 ts Thyme
  1 1/2 ts Sage
      4 c  Vegetable stock
           Salt & pepper, to taste
 
  Preheat oven to 350F.  Place bread cubes on a baking sheet & toast in
  the oven for 15 minutes, stirring occaasionally during that time.
  
  In a small skillet, toast the almonds over very low heat until lightly
  browned & aromatic, about 5 minutes.
  
  In a stock pot, heat oil.  Saute the onion & celery until the onion
  is soft & translucent.  Add the apple & the raisins & saute for
  another 2 minutes. Remove from heat & stir in the bread cubes &
  almonds.  Mix in the remaining ingredients.
  
  Transfer the stuffing mixture to a large casserole dish & bake until
  browned on top, about 45 minutes.
  
  MARK'S NOTE: Alternatively, use it as a stuffing for squash.
  
  "Vegetarian Gourmet" Fall, 1995