Recipe - Fresh Vegetable Stuffing

3 tablespoon 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*
One half teaspoon Salt
One half cup Fresh chives, chopped
2 teaspoon Cracked black pepper
One half teaspoon Salt
2 Small Zuchinni, chopped
2 cup Spinach leaves, washed,
stemmed and shredded
2 Yellow squash, chopped
One half cup Dry white wine
2 cup Fresh homemade bread crumbs
made from 3 or 4 slices of
bread
1 cup Freshly grated parmesan
cheese

* if using dried seasonings use One half 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
3quart casserole and place mixture in it. Bake until warm.

[This recipe is for stuffing one 14 pound 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini