Vegetable Stuffing
From the kitchen of Kathleen Van Evera.
5 cups stuffing @ 410 calories per cup
Ingredients
- 3 ½ cups chopped celery
- 2 cups shredded carrots
- ¾ cups finely chopped onion
- 1 cup snipped parsley
- ¾ cups margarine or butter
- 9 cups soft bread cubes
- 1 tbsp. lemon juice
- 1 tsp. salt
- ½ tsp. ground sage
- ½ tsp. dried thyme leaves
- ¼ tsp. pepper
Instructions
Cook and stir celery and onion in margarine in Dutch oven until celery is tender; remove from heat. Stir in remaining ingredients. Bake at 350 in a lightly greased pan until nice and brown to your liking.