Vegetable Stuffing Recipe
Summary
Ingredients
| Carrots | 2 Cup (32 tbs), grated fine | |
| Celery and tops | 1 Cup (16 tbs), chopped fine | |
| Onion | 1 , grated | |
| Summer squash | 1 Cup (16 tbs), raw, cubed | |
| Apples | 2 , grated with skins | |
| Raisins | 1⁄2 Cup (8 tbs), chopped | |
| Sweet herb essence | 1 Teaspoon | |
| Rosemary | 1⁄2 Teaspoon | |
| Soybeans | 1 Cup (16 tbs), roasted, ground | |
| Green pepper | 1 , chopped | |
| Wheat germ | 1⁄4 Cup (4 tbs) | |
| Soy grits | 1⁄4 Cup (4 tbs), soaked in 0.5 cup stock | |
| Salt | 1⁄2 Teaspoon | |
| Nutritional yeast | 3 Tablespoon | |
| Eggs | 2 , beaten | |
| Dill seeds | 1 Teaspoon, ground |
Nutrition Facts
Serving size: Complete recipe
Calories 1796 Calories from Fat 461
% Daily Value*
Total Fat 52 g79.6%
Saturated Fat 9.6 g47.9%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 1437.5 mg59.9%
Total Carbohydrates 250 g83.2%
Dietary Fiber 51.2 g204.8%
Sugars 126.1 g
Protein 104 g208.5%
Vitamin A 898.5% Vitamin C 338.2%
Calcium 89.8% Iron 208.2%
*Based on a 2000 Calorie diet
Directions
This will stuff 4- to 5-pound fowl.
Chef
