Plnka (Egg Stuffing), a bit healthier variant

Margaret M. Levin, modified by James A. Levin

1 loaf of white bread (I've tried healthier breads, but they make the stuffing too heavy)
1/2 cup olive oil (instead of the 1 stick of melted butter in the original recipe)
celery & parsley & onion (actually I leave out the parsley and onion)
optional: sliced mushrooms are also good.
3 eggs
egg beaters equivalent to 9 eggs (if you want, you can use just egg beaters equivalent to 12 eggs, but I like a few real eggs).
salt & pepper
optional: tofu Italian sausage, instead of the "real" sausage I've added to the original plnka recipe
optional: curry powder (mild or spicy, depending on your taste)

1. Cube the bread in a large bowl.
2. Saute the celery & parsley & onion (& optionally mushrooms & tofu sausage) in a little of the olive oil.
3. Beat the eggs in a small bowl and combine with enough egg beaters to make a total of 12 eggs.
4. Add the egg mixture to the bread and mix thoroughly. Using your hands works best but is messy.
5. Add the rest of the olive oil and mix again.
6. Add the parsley and onions and celery and mix again.
7. If dry to the touch, add some vegetable broth (actually I just use water, unless I have an opened container of broth in the fridge).
8. Salt and pepper (& optionally add curry powder) to taste. Mix again.
9. Stuff into turkey or bake in an oiled casserole pan or bread pan at 325 F for 45 minutes. Check after 30 minutes, and take out early if you like a moister stuffing.