Baked Vegetable Stuffing


2 carrots, peeled and chopped into small pieces
1 celery stalk, finely chopped
1 med onion, finely chopped
1 zucchini, chopped into small cubes
1 cup of mushrooms, chopped into small pieces
5 slices of bread with crusts removed, cut into cubes
3 tbs lemon juice
Salt and pepper to taste

1/4 cup vegetable stock
1/4 cup wine (or another 1/4 cup vegetable stock)
1/2 tsp sage
1/2 tsp thyme
2 tbs fresh parsley, chopped (or 1 tbs dried)


Combine all of the top 8 ingredients in a casserole dish.

Then in a small bowl combine the last 5 ingredients. Whisk together and then pour over the vegetable mixture.

Cover and bake about 35 minutes at 350 F. A baked sweet potato goes great with this.

See other recipes submitted by Chet Day