Preheat the oven to 350F and cut the bread into 1 inch square pieces. Add the chopped bread to a sheet pan and bake for 20-25 minutes until the bread is dried out and crispy.

While the bread is toasting, chop the vegetables. Then, add the butter to a large cast iron skillet. Once the butter has melted, add in the mushrooms and sauté for 2-3 minutes. Next, add the brussels sprouts, carrots, and leeks along with the salt, pepper, and garlic powder. Sauté about 10-15 more minutes until the vegetables are soft and beginning to crisp.

Once cooked, pour the toasted bread and sautéed vegetables into the casserole dish and mix together. Then, add 2 ½ cups of the vegetable broth as well as the ground flax seed, fresh thyme, and fresh sage into the casserole dish. Stir together until the bread is completely coated and has soaked up most of the liquid. If more vegetable broth is needed, add up to 3 cups.

Place the casserole dish of stuffing in the oven and bake for 30-40 minutes until browned on top and moist in the center. Remove from the oven and serve immediately!