| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 1 | servings | ||
INGREDIENTS
| 2 | tb | Vegetable broth |
| 1 | lg | Onion; chopped fine |
| 1 1/3 | c | Celery; diced, (about 4 stalks) |
| 2 | c | Mushrooms; finely chopped |
| 6 | Cloves garlic; minced | |
| 1/4 | c | Sage; (may use 1/8) |
| 2 | ts | Oregano |
| 2 | ts | Thyme |
| Salt and pepper to taste | ||
| 1 | ts | Rosemary |
| 2 | ts | Celery seed |
| 1/4 | c | Soy sauce or tamari |
| 1/4 | c | Water; up to 1/2, up to |
| 4 | c | Corn bread; cubed |
| 2 | c | Cubed whole wheat bread |
INSTRUCTIONS
Saute onions, garlic, and celery in the veggie broth until onions are soft .Then add mushrooms, soy sauce, water, and herbs. Saute for additional 5 minutes. Add cornbread and whole wheat cubes and mix well. You may wish to add additional water if mixture seems dry. Lightly spray a casserole with cooking spray and mound in the stuffing, cover with foil and bake. Since I haven't made this separately as yet, I'm guessing you could bake this in the oven at 350F or 375F for about 30 minutes. For those who like their flavors a little more subdued, I would suggest cutting all the amounts of herbs and the garlic in half. For me, the flavors were superb! Posted to fatfree digest by [email protected] on Nov 27, 1998, converted by MM_Buster v2.0l.
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