Recipe: Veggie Stuffing - Cincinnati News, FOX19-WXIX TV

Recipe: Veggie Stuffing

FOX19 -

Veggie Stuffing

  • 3 tbsps olive oil
  • 1 head cauliflower (cut into florets) – use 4 cups florets
  • 3 cups Kabocha squash (diced)
  • 1 cup onion (diced)
  • 1 cup celery (diced)
  • 2 cloves minced garlic
  • 8 ozs mushrooms (chopped, choice, I've used chanterelles, baby bellas, and shitakes)
  • 1 red bell pepper (diced)
  • 1/2 tsp chopped fresh thyme
  • 1/2 tsp fresh rosemary (chopped
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • Makes 10 servings

Per serving

  • 2 vegetables
  • 1 fat servings
  • 2 ¼ condiments

Directions:

Saute onion, celery and garlic in oil until until lightly brown. Add mushrooms, cauliflower, squash, bell pepper, spices, and s & p. Saute for 5-7 minutes, stirring occasionally. Add 1/2 cup water and cook for about 3 minutes more until water evaporates and veggies are heated thoroughly and softened. Stuff your bird or put into a casserole dish (heat 15 minutes more) to serve.

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