Ingredients:
1 Can(s) Condensed vegitable broth
1 Teaspoon(s) Cajun seasoning
3 Carrots, sliced thinly
1/2 Onion, chopped
2 Garlic cloves
2 Outer stalks celery
1/2 Green bell pepper
1/2 Red bell pepper
1 large Stalk brocolli, florettes
1/3 Head cauliflower, florettes
1 Cup(s) Snow peas, unstemmed
1/2 Cup(s) Parsley, finely chopped
20 Leaves fresh sage
1 Tomato, diced
2 Cup(s) Mushrooms, thinly sliced
1 Apple, diced
1 Loaf multigrain bread |
Directions: 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 350F until bread turns brown around
the edges. This cooking time is flexible, depending upon other oven needs.
|
