Try this Fresh Vegetable Stuffing recipe, or contribute your own.
Suggest a better description* if using dried seasonings use 1/2 teaspoon 1. Heat oil in alarge skillet over a medium flame. Add carrots and saute about 2 minutes. Add Onion, celery, and all seasonings. Cook until slighltly soft, about 4 minutes. Add squash, spinach, and wine. Cook 2 minutes. 2. Remove from heat and place in large bowl. Add bread crumbs and parmesan cheese. Stir. If using as stuffing, cool in refrigerator 2 hours before using. If baking separately, heat oven to 350 degrees. Butter a 3-quart casserole and place mixture in it. Bake until warm. [This recipe is for stuffing one 14 lb turkey or 2 roasting chickens. Hence the "servings: 14." If using Mealmaster, use its scaling feature to adjust quantities to the size poultry you are using.] This is from the Chicago Tribune Magazine, 11/13/93 and was in a feature on how to put on a large "corporate" dinner party at home. This recipe was provided by "At Home Chef," an outfit which has put together 12 professional chefs who work by day as chefs at executive dining rooms and will come cook meals at private homes for evening functions. Posted by Bud Cloyd in the Cooking Echo
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 40 | ||
Calories from Fat: 25 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.3mg | 2 % | |
Sodium 109.6mg | 4 % | |
Potassium 17.7mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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