1. Heat the oil, shallot, onion and celery in a heavy pot. Sauté

Until the vegetables begin to soften, then add bread cubes, sage,

Marjoram, thyme celery seed, paprika and pepper to taste. Mix well.

Cook, stirring frequently, for 5 minutes over medium-low heat.

2. Add hot vegetable stock to pot and mix well. Cover and cook over

Low heat for 30 minutes or longer, stirring frequently, until bread

Cubes have broken down. (The secret to good stuffing is in the slow

Cooking and the frequent stirring.)