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Vegetable Stuffing

Try this recipe if your holiday guests include vegetarians.


  • 2 T. olive oil
  • 2 T. butter
  • 1 cup chopped celery
  • 1/4 cup chopped onions
  • 1/2 cup chopped shallots
  • 1/4 cup chopped fresh parsley
  • 1 T. minced fresh sage leaves
  • 2 tsp. chopped fresh marjoram or thyme
  • 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 7 cups fresh, soft bread cubes
  • 1½ cups peeled, grated carrot (use the large holes on your grater)
  • 1 cup grated zucchini
  • 1 cup chopped portabella mushrooms
  • 1/4 cup vegetable broth
  • 1/4 cup dry white wine

Preheat oven to 350 degrees F.

In heavy-bottomed saucepan over medium heat, heat oil, melt butter, and sauté celery, onions and shallots until tender. Stir in parsley and sage leaves, marjoram or thyme, salt and pepper; sauté additional 1 minute.

In large bowl, combine bread cubes, carrot, zucchini and mushroom; toss lightly to combine. Stir in onion mixture. Pour vegetable broth and wine onto mixture, and stir until moistened. Place in buttered 2-quart casserole and bake, uncovered, for 30 to 40 minutes or until vegetables are tender and top is browned.

Serves 10 to 12.

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