Fresh Vegetable Stuffing Recipe

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Servings: 12

Ingredients

Cost per serving $1.21 view details
  • 3 Tbsp. Extra virgin olive oil
  • 2 x Carrots, minced
  • 2 med Yelloe onions, minced
  • 1 stalk celery, minced
  • 1 tsp Fresh thyme*
  • 1 tsp Fresh tarragon*
  • 1 tsp Fresh sage*
  • 1 tsp Fresh basil, minced*
  • 1/2 tsp Salt
  • 1/2 c. Fresh chives, minced
  • 2 tsp Cracked black pepper
  • 1/2 tsp Salt
  • 2 sm Zuchinni, minced
  • 2 c. Spinach leaves, washed, stemmed and shredded
  • 2 x Yellow squash, minced
  • 1/2 c. Dry white wine
  • 2 c. Fresh homemade bread crumbs made from 3 or possibly 4 slices of bread
  • 1 c. Freshly grated parmesan cheese

Directions

  1. * If using dry seasonings use 1/2 tsp.
  2. 1. Heat oil in alarge skillet over a medium flame. Add in carrots and saute/fry about 2 min. Add in Onion, celery, and all seasonings. Cook till slighltly soft, about 4 min. Add in squash, spinach, and wine. Cook 2 min.
  3. 2. Remove from heat and place in large bowl. Add in bread crumbs and parmesan cheese. Stir. If using as stuffing, cold in refrigerator 2 hrs before using. If baking separately, heat oven to 350 degrees. Butter a 3-qt casserole and place mix in it. Bake till hot.
  4. [This recipe is for stuffing one 14 lb turkey or possibly 2 roasting chickens. Hence the "servings: 14." If using Mealmaster, use its scaling feature to adjust quantities to the size poultry you are using.]
  5. how to put on a large "corporate" dinner party at home.
  6. This recipe wasprovided by "At Home Chef," an outfit that has combine 12 professional chefs who work by day as chefs at executive dining rooms and will come cook meals at private homes for evening functions.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 73g
Recipe makes 12 servings
Calories 86  
Calories from Fat 52 60%
Total Fat 5.88g 7%
Saturated Fat 1.94g 8%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 334mg 14%
Potassium 176mg 5%
Total Carbs 3.26g 1%
Dietary Fiber 1.0g 3%
Sugars 1.42g 1%
Protein 3.93g 6%
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