Fresh vegetable stuffing(from chicago tribun

 
               FRESH VEGETABLE STUFFING (FROM CHICAGO TRIBUN
 
 Recipe By     : 
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Olive oil
    2                    Carrots, chopped
    2                    Med. Yelloe onions, chopped
    1                    Stalk celery, chopped
    1       t            Fresh thyme*
    1       t            Fresh tarragon*
    1       t            Fresh sage*
    1       t            Fresh basil, chopped*
      1/2   ts           Salt
      1/2   c            Fresh chives, chopped
    2       ts           Cracked black pepper
      1/2   ts           Salt
    2                    Small Zuchinni, chopped
    2       c            Spinach leaves, washed,
                         - stemmed and shredded
    2                    Yellow squash, chopped
      1/2   c            Dry white wine
    2       c            Fresh homemade bread crumbs
                         - made from 3 or 4 slices of
                         - bread
    1       c            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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