• Prep Time:
  • Cooking Time:
  • Serves: 14 Servings

Fresh Vegetable Stuffing

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 3 tb Olive oil
  • 2 Carrots, chopped
  • 2 Med. Yelloe onions, chopped
  • 1 Stalk celery, 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 Cracked black pepper
  • 1/2 ts Salt
  • 2 Small Zuchinni, chopped
  • 2 c Spinach leaves, washed,
  • - stemmed and shredded
  • 2 Yellow squash, chopped
  • 1/2 c Dry white wine
  • 2 c Fresh homemade bread crumbs
  • - made from 3 or 4 slices of
  • - bread
  • 1 c Freshly grated parmesan
  • -cheese


* if using dried seasonings use 1/2 teaspoon

1. Heat oil in alarge skillet over a medium flame. Add carrots and saute
about 2 minutes. Add Onion, celery, and all seasonings. Cook until
slighltly soft, about 4 minutes. Add squash, spinach, and wine. Cook 2

2. 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 degrees. Butter a
3-quart casserole and place mixture in it. Bake until warm.

[This recipe is for stuffing one 14 lb turkey or 2 roasting chickens. Hence
the "servings: 14." If using Mealmaster, use its scaling feature to adjust
quantities to the size poultry you are using.]

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