How To make Fresh Vegetable Stuffing (From Chicago Tribune Magazine

3 tb Olive oil
2 Carrots, chopped
2 Med. Yelloe onions, chopped
1 Stalk celery, chopped
1 ts Fresh thyme*
1 ts Fresh tarragon*
1 ts Fresh sage*
1 ts 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