Fresh Vegetable Stuffing
Yield
14 servingsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 2 | each |
carrots
chopped |
|
| 2 | medium |
yellow onion
chopped |
*
|
| 1 | each |
celery stalks
chopped |
|
| 1 | teaspoon |
thyme
fresh |
*
|
| 1 | teaspoon |
tarragon leaves
fresh |
|
| 1 | teaspoon |
sage
fresh |
*
|
| 1 | teaspoon |
basil
fresh, chopped |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
chives
fresh, chopped |
*
|
| 2 | teaspoons |
black pepper
crackled |
|
| ½ | teaspoon |
salt
|
|
| 2 | small |
zucchini
chopped |
|
| 2 | cups |
spinach
leaves, washed, stemmed and shredded |
|
| 2 | each |
yellow summer squash
chopped |
|
| ½ | cup |
white wine
dry |
*
|
| 2 | cups |
bread crumbs
fresh, made from 3 or 4 slices of bread |
|
| 1 | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 2 | each |
carrots
chopped |
|
| 2 | medium |
yellow onion
chopped |
*
|
| 1 | each |
celery stalks
chopped |
|
| 5 | ml |
thyme
fresh |
*
|
| 5 | ml |
tarragon leaves
fresh |
|
| 5 | ml |
sage
fresh |
*
|
| 5 | ml |
basil
fresh, chopped |
*
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
chives
fresh, chopped |
*
|
| 1E+1 | ml |
black pepper
crackled |
|
| 2.5 | ml |
salt
|
|
| 2 | small |
zucchini
chopped |
|
| 473 | ml |
spinach
leaves, washed, stemmed and shredded |
|
| 2 | each |
yellow summer squash
chopped |
|
| 118 | ml |
white wine
dry |
*
|
| 473 | ml |
bread crumbs
fresh, made from 3 or 4 slices of bread |
|
| 237 | ml |
Parmesan cheese
freshly grated |
|
Directions
Heat oil in a large skillet over a medium flame.
Add carrots and sauté about 2 minutes.
Add onion, celery, and all seasonings.
Cook until slighltly 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℉ (180℃).
Butter a 3-quart casserole and place mixture in it.
Bake until warm.
