Fresh Vegetable Stuffing

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Fresh Vegetable Stuffing Ingredients

3 tb Olive oil	1/2 c Fresh chives, chopped
2 Carrots, chopped	2 ts Cracked black pepper
2 Med. Yelloe onions, chopped	1/2 ts Salt
1 Stalk celery, chopped	2 Small Zuchinni, chopped
1 ts Fresh thyme*	2 c Spinach leaves, washed,
1 ts Fresh tarragon*	2 Yellow squash, chopped
1 ts Fresh sage*	1/2 c Dry white wine
1 ts Fresh basil, chopped*	2 c Fresh homemade bread crumbs
1/2 ts Salt	1 c Freshly grated parmesan

Instructions for Fresh Vegetable Stuffing

* 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Uncategorized

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