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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Vegan Digest, Fatfree, Nov., Thanksgivin 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 T Dried parsley
1 t Poultry seasonings, I
Believe this is vegan), more
To taste
Ground black pepper to
Taste
Ground sage to taste
1 Bag of Pepperidge Farms
Whole wheat/white bread mix
Stuffing
Cubes, the stuff without any
Seassonings), Seassonings
Vegetable broth to add
Moisture, if needed about 1
To 2 cups), 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 327
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 412.4mg
Potassium: 3496.7mg
Carbohydrates: 62.8g
Fiber: 18.9g
Sugar: 33.4g
Protein: 23.9g


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