3/4
teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1/2
teaspoon salt
7
cups soft bread cubes (about 10 slices bread)
2
medium carrots, shredded (1 1/2 cups)
1
medium zucchini, shredded (1 cup)
1
cup chopped fresh mushrooms (4 ounces)
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Steps
1
Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt.
2
Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss. Use to stuff one 10- to 12-pound turkey.
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Try this new twist on stuffing made with vegetables. Use whatever vegetables and herbs you have on hand. Add bell peppers, sweet potato shreds or yellow summer squash in place of the celery, carrots and zucchini.
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Nutrition Facts
Serving Size:1 Serving
Calories
105
Calories from Fat
25
Total Fat
3g
Saturated Fat
2g
Cholesterol
5mg
Sodium
280mg
Total Carbohydrate
16g
Dietary Fiber
2g
Protein
3g
% Daily Value*:
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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