Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Vegetable Bread Stuffing




Source of Recipe


Internet


List of Ingredients




1 tablespoon of light margarine
1/4 cup of minced onion
1 cup of diced zucchini
1 cup of sliced mushrooms
1/2 cup of diced celery
1 tablespoon of chopped fresh parsley
1/4 teaspoon of thyme
4 slices of day old bread (toasted and cut into 1/4 inch cubes)
1/4 cup of chicken broth
Salt and pepper to taste

Preheat oven to 350�F. In a skillet, heat margarine until bubbly. Add onion, saut� until soft. Add zucchini, mushrooms, celery, parsley, and thyme. Saut� until vegetables are tender-crisp, about 5 minutes. Remove from heat and add rest of ingredients. Spray 3-quart casserole; spoon vegetable mixture into casserole. Cover; bake 15 minutes. Remove cover; bake an additional 5 minutes.


Recipe