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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Vegetarian Stuffing Recipe

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This recipe for Vegetarian Stuffing is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup olive oil
8 T. unsalted butter
4 large yellow onions, diced
6 celery stalks, chopped
8 carrots, chopped
2 (12 oz.) boxes of corn bread stuffing
4 cups of vegetable broth
1 (10 oz.) can cream of celery soup
1 1/2 cups fresh orange juice
1 cup scallions, chopped
1/2 cup fresh lemon juice
1 T. kosher salt
1/2 cup dry white wine
Lots of pepper
Directions:
Directions:
Preheat oven to 325. Pour the cornbread stuffing into a large bowl. In a large skillet, heat the olive oil. Add the onions, cover with a lid and lower the heat to carmelize, about 10 minutes. Add the celery, butter and carrots. Saute. Pour in the white wine, then add the sauteed vegetables to the stuffing. Add the cream of celery soup, vegetable stock, orange juice, lemon juice, scallions and pepper to the stuffing and mix well. Place the stuffing in a large lightly greased baking pan and cover tightly with aluminum foil. Bake for 45 minutes.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This makes a very large dish of stuffing, so may want to half the recipe if you aren't serving a large crowd.

We found that the Stovetop boxed cornbread stuffing mix works well as the base (need 4 boxes though to equal 24 ounces).

 

 

 

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