Fresh Vegetable Stuffing (from Chicago Tribune Magazine

Name: Fresh Vegetable Stuffing (from Chicago Tribune Magazine
Yield: 14.0
Ingredients: 3.0 tablespoon Olive Oil; 2.0 Carrots; 2.0 Med Yelloe Onions; 1.0 stalk Celery; 1.0 teaspoon Fresh Thyme; 1.0 teaspoon Fresh Tarragon; 1.0 teaspoon Fresh Sage; 1.0 teaspoon Fresh Basil; 0.5 teaspoon Salt; 0.5 cup Fresh Chives; 2.0 teaspoon Cracked Black Pepper; 0.5 teaspoon Salt; 2.0 Small Zuchinni; 2.0 cup Spinach Leaves Washed; 2.0 Yellow Squash; 0.5 cup Dry White Wine; 2.0 cup Fresh Homemade Bread Crumbs; 1.0 cup Freshly Grated Parmesan

Fresh Vegetable Stuffing (from Chicago Tribune Magazine is a home-style recipe made with Olive Oil, Carrots, Med Yelloe Onions, Celery, Fresh Thyme, and Fresh Tarragon. Serves 14.

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🍽 Voor 14.0

Ingrediënten

3.0 tbsp Olive Oil
2.0 Carrots
2.0 Med Yelloe Onions
1.0 stalk Celery

+ 14 ingrediënten meer — meld je gratis aan om alles te zien.

Bereiding (voorbeeld)

1
* if using dried seasonings use 1/2 teaspoon 1. Heat oil in alarge
2
skillet over a medium flame. Add carrots and saute about 2 minutes. Add

Onion, celery, and all seasonings. Cook until slighltly soft, about 4

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