Recipe: Fresh Vegetable Stuffing (for chicken, turkey or casserole)

FRESH VEGETABLE STUFFING
Makes stuffing for one 14 lb turkey or 2 roasting chickens (or may be baked separately in a 3-quart casserole)

3 tbsp olive oil
2 carrots, chopped
2 medium yellow onions, chopped
1 stalk celery, chopped
1 tsp fresh thyme (or 1/2 tsp dried)
1 tsp fresh tarragon (or 1/2 tsp dried)
1 tsp fresh sage (or 1/2 tsp dried)
1 tsp chopped fresh basil (or 1/2 tsp dried)
1/2 tsp salt
1/2 cup chopped fresh chives
2 tsp cracked black pepper
1/2 tsp salt
2 small zucchini, chopped (unpeeled)
2 cup fresh spinach leaves, washed, stemmed and shredded
2 yellow squash, chopped
1/2 cup dry white wine
2 cups fresh homemade bread crumbs (made from 3 or 4 slices of bread)
1 cup freshly grated Parmesan cheese

Heat oil in a large skillet over a medium flame. Add carrots and saute about 2 minutes. Add onion, celery, and all seasonings. Cook until slightly soft, about 4 minutes. Add squash, spinach, and wine. Cook 2 minutes.

Remove from heat and place in large bowl. Add bread crumbs and parmesan cheese; stir.

If using as stuffing, cool in refrigerator 2 hours before using.

If baking separately, heat oven to 350 degrees. Butter a 3-quart casserole and place mixture in it. Bake until warm.

RECIPE NOTES:
"This recipe is from a feature in the Chicago Tribune Magazine on how to put on a large "corporate" dinner party at home. This recipe was provided by "At Home Chef," an outfit which has put together 12 professional chefs who work by day as chefs at executive dining rooms and will come cook meals at private homes for evening functions."

Source: Chicago Tribune Magazine, November 13, 1993