12 Vegi Stuffing   

Ingredients :
1	can	Condensed vegitable broth
1	tsp	Cajun seasoning (more, if you are adventurous)
3	x	Carrots, sliced thinly, (1 cup)
1/2	x	Onion, chopped (1/2 cup)
2	x	Garlic cloves, smashed
		Center leafy portion of celery, plus
2	x	Outer stalks celery, thinly sliced (1 cup total)
1/2	x	Green bell pepper, chopped (1/2 cup)
1/2	x	Red bell pepper, chopped (1/2 cup)
1	lrg	Stalk brocolli, florettes of (1 cup)
1/3	head	cauliflower, florettes of (1 cup)
1	cup	Snow peas, unstemmed, chopped
1/2	cup	Parsley, finely chopped
20	x	Leaves fresh sage, finely chopped, about
1	x	Tomato, diced
2	cup	Mushrooms, thinly sliced
1	x	Apple, diced
1	loaf	multigrain bread, such as Orowheat Healthnut, cubed

How to cook :

Start soup and spice simmering in covered dutch oven on stove.
Cut up vegetables and add in the order listed, so that tougher vegis are simmered longer than softer vegetables.
As soon as apples are added, remove from heat, stir in bread cubes.
Stir until evenly distributed.
Stuffing will appear quite dry.
Put into oven in covered dutch oven or smaller covered caseroles.
Cook for 1 - 2 hours at 350 F until bread turns brown around the edges.
This cooking time is flexible, depending upon other oven needs.

Tags :

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