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LOCATION: Recipes >> Poultry >> Stuffing 37

Print this Recipe    Stuffing 37

Vegetarian stuffing

1 large onion, chopped
1/2 lb white mushrooms, sliced thinly
1 rib celery, diced
1 carrot, diced
1 large loaf seedless italian bread (torn into 1" pieces - ends removed)
1/2 large herb seasoned bag cubed, processed stuffing mix
2 cups vegetable stock
salt
pepper
1 t Thyme
1 T garlic powder
2 eggs beaten (or additional stock if you don't eat eggs)

Saute the first three ingredients in olive oil until limp. Set
aside to cool.

Place the 1" bread pieces into a large bowl and dampen with water.
Squeeze out any excess water. Add the veggies, seasonings and the
processed stuffing mix to the bowl. Add the 2C vegetable stock
and mix well (the pre-packaged stuffing mix will probably still be
hard). Taste to correct any seasoning. Add the eggs or additional
stock until the constiency is smooth and mushy, but not watery
(again, the pre-processed cubes will probably still be hard).

Spray or butter a large casserole dish and add the stuffing. Cook
covered at 350 for about 45 minutes (the cover should keep steam
inside and keep it moist). If you like, you can pour some additional
veggie stock over the top of the casserole 1/2 way through cooking,
but then re-cover.

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