Fresh Vegetable Stuffing(From Chicago Tribune Magazine

* Exported from MasterCook *

FRESH VEGETABLE STUFFING (FROM CHICAGO TRIBUNE MAGAZINE

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Stuffing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Olive oil
2 Carrots -- chopped
2 Med. Yelloe onions -- chopped
1 Stalk celery -- chopped
1 teaspoon Fresh thyme*
1 teaspoon Fresh tarragon*
1 teaspoon Fresh sage*
1 teaspoon Fresh basil -- chopped*
1/2 teaspoon Salt
1/2 cup Fresh chives -- chopped
2 teaspoons Cracked black pepper
1/2 teaspoon Salt
2 Small Zuchinni -- chopped
2 cups Spinach leaves, washed -- stemmed and shredded
2 Yellow squash -- chopped
1/2 cup Dry white wine
2 cups Fresh homemade bread crumbs -- made from 3 or 4 sli
bread
1 cup 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 minutes.

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.] This is from the
Chicago Tribune Magazine, 11/13/93 and was in a feature on how to put on a
large "corporate" dinner party at home. This recipe was provided by "At
Home Chef," an outfit which has put together 12 professional chefs who work
by day as chefs at executive dining rooms and will come cook meals at
private homes for evening functions.

Posted by Bud Cloyd in the Cooking Echo

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