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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Stuffing with Root Vegetables

Makes: 8 to 10 servings
Prep 40 mins Bake 325°F 35 mins
Stuffing with Root Vegetables
Ingredients
  • 1/3  cup  margarine or butter
  • 1 1/2  cups  chopped carrots
  • 1  cup  chopped parsnips
  • 1  cup  chopped celery
  • 1  cup  chopped onion
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 8  cups  dry bread cubes
  • 1/2  cup  snipped fresh parsley
  • 1/2 - 3/4  cup  chicken broth
  • 1  egg, beaten
Directions

1. Preheat oven to 325 degree F. In a large skillet melt margarine or butter over medium heat. Add carrots, parsnip, celery, and onion. Cook, covered, for 15 to 20 minutes or until tender and lightly golden, stirring occasionally. Stir in salt and pepper.

2. In a large bowl combine bread cubes and parsley; add carrot mixture. In a small bowl combine 1/2 cup chicken broth and egg. Drizzle bread mixture with the broth mixture, tossing lightly. Drizzle with additional broth, if necessary, to desired moistness.

3. Transfer stuffing to a 2-quart casserole. Bake, covered, for 35 to 40 minutes or until heated through. (Internal temperature should register 165 degree F with an instant-read thermometer.) Makes 8 to 10 servings.

Nutrition Facts (Stuffing with Root Vegetables)
  • Servings Per Recipe 8,
  • cal. (kcal) 216,
  • Fat, total (g) 10,
  • chol. (mg) 49,
  • sat. fat (g) 5,
  • carb. (g) 26,
  • fiber (g) 3,
  • pro. (g) 5,
  • vit. A (RE) 773,
  • vit. C (mg) 12,
  • sodium (mg) 433,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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