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VEGETABLE- FRUIT & NUT STUFFING        350 oven Use a covered heavy oven pan

Catherine Regan Washek

Use a very large bowl to prepare your stuffing or a large pan

Put the dry day old bread (use 1 loaf of Italian bread & 1 loaf raisin/walnut bread) in the pan.  Tear into about 3 inch pieces.  As you work with your stuffing the bread will absorb the liquids and grow.

Add about 1 cup of whole milk to the bread…Just pour the milk over all the bread and leave it to absorb at this stage…

Season with salt and pepper (Use about 2 teaspoons of salt and ½ tsp. of pepper)

You can add some white wine to this (about ½ cup) and this gives it essence)   I pour the milk on one area and the wine the other side so they don’t curdle.  Then I mix them together.

Add 4 large eggs

Add about 4 tablespoons of Bell’s seasonings.  You really have to taste test this amount and add sparingly

Add 1 can (drained) of sliced black olives

Get your frying pan out and start sautéing: 

Use 2 sticks of butter to sauté

2 large onions chopped fine

4 stalks of celery chop the same size as onions

Cook slowly and watch this as it becomes translucent and then add

Now, mix all the ingredients you have with your bread. Get all those seasonings merged. Mix thoroughly.

Pour the butter, celery and giblets over the bread.

Add:  1 cup chopped & toasted pecans

            ½ Cup diced dates

            ½ Dried cranberries

            Grate ½ fresh, medium sized carrot

            Chiffonier handful of baby spinach

Mix thoroughly and put into covered heavy oven pan for 35 minutes.  The eggs have to be cooked.  If you think the mixture needs more moisture add some chicken-free chicken stock?  You can buy this at a Whole Foods store.