Preheat oven to 350 degrees. Place diced bread in a 9" x 13" baking pan and place in oven for about 15 minutes, until the bread is well toasted. Meanwhile, warm the margatine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucnet.

Remove bread from oven and add onion mixture, herbs, parsley, raisins, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.

Bake, uncovered, for 20-30 minutes

Season with black pepper if desired.