| 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 JBennicoff@aol.com on Nov 27, 1998, converted
by MM_Buster v2.0l.
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