| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Vegan |
Digest, Nov., Thanksgivin, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Pureed onions |
| 2 |
c |
Chopped celery |
| 1 |
c |
Pureed celery |
| 1 |
c |
Chopped or grated carrots |
| 1 |
lb |
Fresh mushrooms or 8 oz |
|
|
Canned mushrooms, sliced |
| 2 |
tb |
Dried parsley |
| 1 |
ts |
Poultry seasonings (I |
|
|
Believe this is vegan), more |
|
|
To taste |
|
x |
Ground black pepper to |
|
|
Taste |
|
x |
Ground sage to taste |
| 1 |
lg |
Bag of Pepperidge Farms |
|
|
Whole wheat/white bread mix |
|
|
Stuffing |
|
|
Cubes (the stuff without any |
|
|
Seassonings) |
|
x |
Vegetable broth to add |
|
|
Moisture, if needed (about 1 |
|
|
To 2 cups) |
INSTRUCTIONS
Heat onions, celery, carrots, shrooms and spices/herbs in a large pot until
it all boils. Simmer for about 5 - 10 minutes or until the chopped onions
are translucent. Cool for 10 minutes, then add the stuffing mix. Mix well,
adding vegetable broth if necessary for moisture. Place in a big covered
baking dish and cook in a pre-heated 350 oven for 30 minutes. Taking the
cover off during the last 10 to 15 minutes should get you a crusty top for
the stuffing.
Variations: you can probably add some of that vegetarian Italian sausage
that comes in links (I have some but haven't tried it yet), browned first,
to the mix for a more traditional taste. And chopped apples, chopped
spinach or any other vegetable you like can probably be added. Even my
father-in-law, diehard New Englander and meat-and-potatoes man, liked this.
Posted by Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL> to the Fatfree Dig.
Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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