Instructions: Start soup and spice simmering in covered dutch oven on stove. Cut up vegetables and add in the order listed, so that tougher vegis are simmered longer than softer vegetables. As soon as apples are added, remove from heat, stir in bread cubes. Stir until evenly distributed. Stuffing will appear quite dry. Put into oven in covered dutch oven or smaller covered caseroles. Cook for 1 - 2 hours at 350 F until bread turns brown around the edges. This cooking time is flexible, depending upon other oven needs.

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