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Savory Vegetable Stuffing

Western.Chefs's picture
Ingredients
  Zucchini 4 Medium
  Salt To Taste
  Celery stalks 4 Medium
  Onions 2 Medium
  Red pepper 1 Medium
  Carrot 1 Large
  Butter/Margarine 4 Tablespoon
  Canned bean sprouts 48 Ounce, drained (3 Cans, 16 Ounce Each)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Soy sauce 1 Tablespoon
  Pepper 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy

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