1 (1 pound) loaf day-old Italian bread, torn into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup*
1 (10.5 ounce) can vegetable broth
1 teaspoon poultry seasoning
salt to taste
ground black pepper to taste
1/2 cup wild rice, cooked
1/4 cup dried cranberries
1/2 cup fresh mushrooms
1/2 cup chopped pecans, lightly toasted
1/4 cup cubed apples
*To make vegan, omit the soup and add extra vegetable broth
Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste.
Add remaining ingredients. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.