Fire Brigade Stuffing - Forks Over Knives

Ingredients

• 15 pieces of bread: 5 rye, 5 pumpernickel, and 5 whole wheat, cut into small cubes
• 1 large onion, diced
• 3 cups chopped celery
• 2 cups slivered carrots
• Two 16-ounce packages mushrooms, sliced
• 4 to 6 cups low sodium vegetable broth
• 1 Granny Smith apple, diced
• 1 red apple, diced
• 1 cup dried cranberries (about 5 ounces)
• 7 ounces almonds, slivered
• 2 to 3 tablespoons dried sage
• 2 teaspoon thyme
• 1 tablespoon oregano
• ½ teaspoon salt (optional)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ½ to 1 cup tawny port