Quick & Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes and More
Vegetable Harvest Stuffing
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We've stuffed this stuffing with lots of fresh vegetables and seasonings to give it a truly homemade taste that'll complement any of your main dishes. Our Vegetable Harvest Stuffing is sure to be one of your most requested recipes, year after year!
What You'll Need
- 1 cup butter
- 2 cups sliced mushrooms
- 1 1/4 cups chopped onion
- 1 cup chopped celery
- 4 garlic cloves, chopped
- 8 eggs, beaten
- 1 1/2 cups chicken or turkey broth
- Salt to taste
- Black pepper to taste
- 12 ounces package cubed herb-seasoned stuffing mix (8 cups)
- 2 1/2 cups shredded carrots
- 1/4 cup chopped fresh parsley
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with cooking spray.
- In a large skillet, melt butter over medium heat; saute mushrooms, onion, celery, and garlic until vegetables are limp, about 10 minutes. In a medium bowl, combine eggs, broth, salt, and black pepper. Scatter bread cubes in a large bowl or baking pan. Add mushroom mixture and egg mixture, and toss gently to blend. Add carrots and parsley, and toss again then scoop mixture into prepared baking pan.
- Bake about 1 hour, or until golden and crisp.
This stuffing recipe should be enough to loosely stuff a 12- to 14-pound turkey, if you wish (with a little left over), but be sure to:
- Refrigerate stuffing until ready to stuff and roast turkey.
- Adjust cooking time and temperature accordingly.
- Remove leftover stuffing from turkey immediately after dinner and refrigerate turkey and stuffing separately.
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