Date: Tue, 08 Nov 94 11:07:57 EST
From: Lucinda Rasmussen (lrasmuss@PICA.ARMY.MIL)
OK, it IS tested, but since I rarely follow recipes exactly all amounts
are approximations. This is a very sticky, moist stuffing -- just how I
like it. Those of you who prefer the top to be crispy can bake it uncovered
for the last few minutes OR broil the top till crispy.
1 cup chopped onions
1/2 cup pureed onions
2 cups chopped celery
1 cup pureed celery
1 cup chopped or grated carrots
1 lb fresh mushrooms or 8 oz canned mushrooms, sliced
2 Tbsp dried parsley
1 tsp poultry seasonings (I believe this is vegan), more to taste
ground black pepper to taste
ground sage to taste
1 large bag of Pepperidge Farms whole wheat/white bread mix stuffing
cubes (the stuff without any seassonings)
vegetable broth to add moisture, if needed (about 1 to 2 cups)
Heat onions, celery, carrots, shrooms and spices/herbs in a large pot
until it all boils. Simmer for about 5 - 10 minutes or until the chopped
onions are translucent. Cool for 10 minutes, then add the stuffing mix.
Mix well, adding vegetable broth if necessary for moisture. Place in a
big covered baking dish and cook in a pre-heated 350 oven for 30 minutes.
Taking the cover off during the last 10 to 15 minutes should get you
a crusty top for the stuffing.
Variations: you can probably add some of that vegetarian Italian sausage
that comes in links (I have some but haven't tried it yet), browned first,
to the mix for a more traditional taste. And chopped apples, chopped
spinach or any other vegetable you like can probably be added. Even my
father-in-law, diehard New Englander and meat-and-potatoes man, liked