*  Exported from  MasterCook  *

                        Fresh Vegetable Stuffing

Recipe By     : Chicago Tribune magazine, Nov 13, 1993
Serving Size  : 14   Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       tb           Olive oil
   2                    Carrots -- chopped
   2       md           Yellow onions -- chopped
   1                    Celery rib -- chopped
   1       ts           Fresh thyme *
   1       ts           Fresh tarragon *
   1       ts           Fresh sage *
   1       ts           Fresh basil -- chopped *
     1/2   ts           Salt
     1/2   c            Fresh chives -- chopped
   2       ts           Black pepper -- cracked
     1/2   ts           Salt
   2       sm           Zuchinni -- chopped
   2       c            Spinach leaves --
                        - washed, stemmed, shredded
   2                    Yellow squash -- chopped
     1/2   c            Dry white wine
   2       c            Fresh homemade bread crumbs
                        - (3 to 4 sl)
   1       c            Parmesan -- freshly grated

  * If using dried seasonings use 1/2 ts
  
  Heat oil in a large skillet over a medium flame. Add carrots and
  saute about 2 minutes. Add onion, celery, and all seasonings. Cook
  until slightly soft, about 4 minutes. Add squash, spinach, and
  wine. Cook 2 minutes.
  
  Remove from heat and place in large bowl. Add bread crumbs and
  parmesan cheese. Stir.

  If using as stuffing, cool in refrigerator 2 hours before using.

  If baking separately, heat oven to 350°F. Butter a 3 qt casserole
  dish and place mixture in it. Bake until warm.
  
  This recipe is for stuffing a 14 lb turkey or two roasting
  chickens. Hence the "servings: 14." If using Mealmaster, use its
  scaling feature to adjust quantities to the size poultry you are
  using.
  
  Posted by: Bud Cloyd in the Cooking Echo


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