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Fresh Vegetable Stuffing

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Submitted by acoster

YIELD

14 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

3 45
TABLESPOONS ML OLIVE OIL
2 2
EACH EACH CARROTS
chopped
2 2
MEDIUM MEDIUM YELLOW ONION
chopped *
1 1
EACH EACH CELERY STALKS
chopped
1 5
TEASPOON ML THYME
fresh *
1 5
TEASPOON ML TARRAGON LEAVES
fresh
1 5
TEASPOON ML SAGE
fresh *
1 5
TEASPOON ML BASIL
fresh, chopped *
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML CHIVES
fresh, chopped *
2 1E+1
TEASPOONS ML BLACK PEPPER
crackled
½ 2.5
TEASPOON ML SALT
2 2
SMALL SMALL ZUCCHINI
chopped
2 473
CUPS ML SPINACH
leaves, washed, stemmed and shredded
2 2
EACH EACH YELLOW SUMMER SQUASH
chopped
½ 118
CUP ML WHITE WINE
dry *
2 473
CUPS ML BREAD CRUMBS
fresh, made from 3 or 4 slices of bread
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 145 44% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 406mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 11g
Vitamin A 40% Vitamin C 16%
Calcium 13% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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