12 vegi stuffing

8 Servings
1 can Condensed vegitable broth
1 teaspoon Cajun seasoning (more, if you are adventurous)
Carrots, sliced thinly, (1 cup)
½  Onion, chopped (1/2 cup)
Garlic cloves, smashed
  Center leafy portion of celery, plus
Outer stalks celery, thinly sliced (1 cup total)
½  Green bell pepper, chopped (1/2 cup)
½  Red bell pepper, chopped (1/2 cup)
1 large Stalk brocolli, florettes of (1 cup)
⅓  Head cauliflower, florettes of (1 cup)
1 cup Snow peas, unstemmed, chopped
½ cup Parsley, finely chopped
20  Leaves fresh sage, finely chopped, about
Tomato, diced
2 cups Mushrooms, thinly sliced
Apple, diced
Loaf multigrain bread, such as Orowheat Healthnut, cubed

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 350øF until bread turns brown around the edges. This cooking time is flexible, depending upon other oven needs.

Posted to fatfree digest V96 #290 Date: Sun, 20 Oct 1996 16:35:10 -0800 From: kozi@... (L. K.)

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