In a skillet melt ¼ stick of butter; add onions, celery, and garlic, and sauté until tender. Add crumbles to the skillet.
Remove from heat. Set aside, and let cool.
In a large mixing bowl, add bread cubes, crossings, parsley, salt, and seasonings.
Toss onion-celery mixture in with the bread cubes.
In a small cup mix the water/vegetable stock with the egg replacer, and toss with the bread cube mixture.
Place stuffing into a buttered 4 qt. a casserole dish or Dutch oven with lid
Melt remaining butter and drizzle on top
Bake stuffing at 350 degrees, uncovered for 25-35 minutes or until heated through
Keep covered until ready to serve.
To make bread cubes for stuffing:
1 loaf of whole grain bread
Cut in ¼" cubes
To dry the bread cubes:
Preheat oven to 350 degrees.
Place cubes on a baking sheet
Turn down oven temperature to 250 degrees.
Bake at 250 degrees for 30 minutes.
Remove from oven and let cool completely.
Store bread cubes in an airtight glass or ziplock container.
Use leftovers for making croutons