Recipe By : Chicago Tribune magazine, Nov 13, 1993
Serving Size : 14 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Olive oil
2 Carrots -- chopped
2 md Yellow onions -- chopped
1 Celery rib -- 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 Black pepper -- cracked
1/2 ts Salt
2 sm Zuchinni -- chopped
2 c Spinach leaves --
- washed, stemmed, shredded
2 Yellow squash -- chopped
1/2 c Dry white wine
2 c Fresh homemade bread crumbs
- (3 to 4 sl)
1 c Parmesan -- freshly grated
* If using dried seasonings use 1/2 ts
Heat oil in a large skillet over a medium flame. Add carrots and
saute about 2 minutes. Add onion, celery, and all seasonings. Cook
until slightly soft, about 4 minutes. Add squash, spinach, and
wine. Cook 2 minutes.
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°F. Butter a 3 qt casserole
dish and place mixture in it. Bake until warm.
This recipe is for stuffing a 14 lb turkey or two roasting
chickens. Hence the "servings: 14." If using Mealmaster, use its
scaling feature to adjust quantities to the size poultry you are
using.
