*  Exported from  MasterCook  *
 
          FRESH VEGETABLE STUFFING (FROM CHICAGO TRIBUNE MAGAZINE
 
 Recipe By     : 
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Stuffing
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   Olive oil
    2                    Carrots -- chopped
    2                    Med. Yelloe onions -- chopped
    1                    Stalk celery -- chopped
    1      teaspoon      Fresh thyme*
    1      teaspoon      Fresh tarragon*
    1      teaspoon      Fresh sage*
    1      teaspoon      Fresh basil -- chopped*
      1/2  teaspoon      Salt
      1/2  cup           Fresh chives -- chopped
    2      teaspoons     Cracked black pepper
      1/2  teaspoon      Salt
    2                    Small Zuchinni -- chopped
    2      cups          Spinach leaves, washed -- stemmed and shredded
    2                    Yellow squash -- chopped
      1/2  cup           Dry white wine
    2      cups          Fresh homemade bread crumbs -- made from 3 or 4 sli
                         bread
    1      cup           Freshly grated parmesan -- cheese
 
 * if using dried seasonings use 1/2 teaspoon  1.  Heat oil in alarge
 skillet over a medium flame.  Add carrots and saute about 2 minutes.  Add
 Onion, celery, and all seasonings.  Cook until slighltly 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.
 
  Posted by Bud Cloyd in the Cooking Echo
 
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