Baked Vegetable Stuffing
No bird needed to make this tender and delicious all vegetable - and very healthy - Baked Vegetable Stuffing.
2 carrots, peeled and chopped into small pieces
1 celery stalk, finely chopped
1 medium onion, finely chopped
1 zucchini, chopped into small cubes
1 cup of mushrooms, chopped into small pieces
5 slices of bread, crusts removed, cubed
3 tablespoons lemon juice
Salt and pepper to taste
1/4 cup vegetable stock
1/4-cup wine or vegetable stock
1/2 teaspoon sage
1/2 teaspoon thyme
2 tablespoons fresh parsley, chopped (or 1-tablespoon dried)
Combine the first eight ingredients in a casserole dish. Then in a small bowl combine the rest.
Whisk the above together and then poor over the vegetable mixture. Cover and bake about 35 minutes at 350-degrees.
A baked sweet potato would go great with this.