1. Preheat oven to 200 degrees.
2. Cut the crusts off of the bread (save them for bread crumbs) and cut slices into cubes.
3. Place cubes on a baking sheet and sprinkle with 2 tsp poultry seasoning blend.
4. Place pan in oven for one hour or until dry –  or turn off after half an hour and leave in the oven for a few hours or overnight.
5. In a cast iron skillet or equivalent, over medium high heat, melt vegan butter. 
6. Add celery and onions, add chopped fresh sage, crushed dried rosemary, and thyme into a pan and cook until celery and onions become translucent and start to soften. 
7. Add chopped apples and pecans, and continue to cook for another 2 minutes. 
8. Add sea salt and pepper. (At this point, you can refrigerate the mixture to cook the following day and then bring it back to room temperature before combining –  if you like or proceed with the rest of the recipe).
9. Combine 1 1/2 cups broth with tamari, and add to the onion, and celery mixture.

To Complete the Stuffing Preheat oven to 350 degrees

1. In a casserole dish, gently combine the dried bread cubes with the onion, celery, broth mixture, and the fresh parsley and stir gently to combine. Try not to break up the cubes too much.
2. Add the additional half cup of broth to your desired level of moisture. 
3. Add more salt and pepper to taste. 
4. Cover the baking dish with a lid, a silicone top, or a piece of aluminum foil and place in a hot oven for approximately 45 minutes.
5. Increase the temperature to 400 degrees and remove the covering. Bake for another 15 minutes until the top of the mixture slightly browns and crisps. 
6. Remove from the oven and allow to cool slightly before serving!!!