Savory Vegetable Stuffing
|Celery stalks||4 Medium|
|Red pepper||1 Medium|
|Canned bean sprouts||48 Ounce, drained (3 Cans, 16 Ounce Each)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
1. Cut zucchini into 3" by 1/4 strips. In large bowl, mix zucchini and 1 teaspoon salt. Cover bowl and let zucchini stand at room temperature about 30 minutes to draw out excess liquid.
2. Meanwhile, cut celery into 3" by 1/8" strips. Cut onions into 1/4 inch-thick wedges. Cut red pepper into matchstick-thin strips. Peel and coarsely shred carrot. In 10-inch skillet over medium heat, in hot butter or margarine, cook celery strips and onion wedges until tender, stirring occasionally.
3. Tip bowl containing zucchini over sink and press zucchini with hand to drain off liquid. Into drained zucchini in bowl, stir onion mixture, red pepper, carrot, bean sprouts, parsley, soy sauce, pepper, and 2 teaspoons salt. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover with foil and bake in preheated 325°F. oven 45 minutes or until heated through.