Simmer the following for 5 minutes:
2 cups water
1/4 cup juice from olives
1 cup finely chopped onion
1 to 3 cloves of garlic, minced
2 tablespoons ground sesame seed
1 tablespoon parsley flakes
1-1/2 teaspoons salt
1 teaspoon sage
2 teaspoons Italian Seasoning
1 teaspoon onion powder
Add and simmer until tender:
2 cups chopped celery
Toss in:
9 cups chopped bread cubes about the size of croutons
Add water if necessary until slightly moistened.
Spoon into a large flat baking dish with slices of veggie cutlets between the dressing. Cover with foil and bake at 350 degrees Fahrenheit for 30 to 45 minutes.
Dressing Options: You can add any of the following for variety, personal preference or depending on the rest of your menu:
1/2 cup minced fresh parsley
1 cup mushroom slices
1 cup coarsley chopped pecans, cashews or your favorite nut
2-4 apples, chopped
1 cup raisins