Fresh Vegetable Stuffing (From Chicago Tribune Magazine

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2		Carrots - chopped
2		Yellow onions - chopped (medium)
1		Celery - chopped
1 teaspoon	5ml	Fresh thyme*
1 teaspoon	5ml	Fresh tarragon*
1 teaspoon	5ml	Fresh sage*
1 teaspoon	5ml	Fresh basil - chopped*
1/2 teaspoon	2.5ml	Salt
1/2 cup	73g / 2.6oz	Fresh chives - chopped
2 teaspoons	10ml	Cracked black pepper
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Zucchini - chopped (small)
2 cups	80g / 2.8oz	Spinach leaves - washed, stemmed and shredded
2		Yellow squash - chopped
1/2 cup	118ml	Dry white wine
2 cups	292g / 10oz	Fresh homemade bread crumbs - made from 3 or 4 slices
		Bread
1 cup	146g / 5.1oz	Freshly grated parmesan - cheese

Recipe Instructions

* if using dried seasonings use 1/2 teaspoon 1. 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.

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.

Source:
New Chicken

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