Vegetable Stuffing
1 Answer
Vegetable Stuffing
2 carrots, peeled and chopped into small pieces
1 celery stalk, finely chopped
1 med onion, finely chopped
1 zucchini, chopped into small cubes
1 cup of mushrooms, chopped into small pieces
5 slices of bread with crusts removed, cut into cubes
3 Tbs lemon juice
Salt and pepper to taste
Combine all of the above in a casserole dish. Then in a small bowl combine:
1/4 cup vegetable stock
1/4 cup vegetable stock
1/2 tsp sage
1/2 tsp thyme
2 Tbs fresh parsley, chopped (or 1 tbs dried)
Whisk the above together and then poor over the vegetable mixture. Cover and bake about 35 minutes at 350 F. A baked sweet potato goes great with this.
2 carrots, peeled and chopped into small pieces
1 celery stalk, finely chopped
1 med onion, finely chopped
1 zucchini, chopped into small cubes
1 cup of mushrooms, chopped into small pieces
5 slices of bread with crusts removed, cut into cubes
3 Tbs lemon juice
Salt and pepper to taste
Combine all of the above in a casserole dish. Then in a small bowl combine:
1/4 cup vegetable stock
1/4 cup vegetable stock
1/2 tsp sage
1/2 tsp thyme
2 Tbs fresh parsley, chopped (or 1 tbs dried)
Whisk the above together and then poor over the vegetable mixture. Cover and bake about 35 minutes at 350 F. A baked sweet potato goes great with this.