"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vegetable Stuffing Recipe

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This recipe for Vegetable Stuffing, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Crissinger
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Carrots ground/grated
1 cup celery ground/grated
1/2 cup or small onion ground
1 stick butter melted
2-3 eggs
2 loaves of bread or dried bread cubes
Sprinkle with garlic powder (Optional)
Milk to moisten
* you can vary the amount of celery, onion and carrots based on your preferences

Directions:
Directions:
If using fresh bread break apart and let set overnight to dry.
Mix all ingredients into bread.
Moisten your stuffing with milk until is a texture you like.
Place into pan and bake 350 degrees about 45 -60 minutes. If you didn't moisten it much keep an eye on it to make sure it doesn't burn. You can bake this in a separate pan in the oven with your meat.

 

 

 

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