Recipe: Vegetable Sage Stuffing (with mushrooms, green beans, and carrots)

Vegetable Sage Stuffing

3 cups mushrooms, sliced
3 cups frozen French-style green beans, thawed and finely chopped
1 cup celery, diced
1 cup carrots, finely chopped (optional)
2 cups low sodium chicken broth or 2 packets low sodium instant chicken broth dissolved in 2 cups hot water
1 tsp sage
2 tsp poultry seasoning
pepper to taste
10 slices day-old enriched white bread cut into 1/2-inch cubes

In large saucepan combine mushrooms, green beans, celery, onion, carrots, and broth or dissolved broth mix. Cook, uncovered, until vegetables are tender and volume is reduced to 1/2 to 2/3 cup (approximately 30 to 40 minutes).

Add sage, poultry seasoning, salt and pepper. Gently add in bread and transfer to 1 1/2 or 2 quart casserole sprayed with non-stick cooking spray. Combine with vegetable mixture and stir until moistened.

Spoon into baking dish and bake, uncovered, at 325 degrees for 30-40 minutes.

Makes 8 servings
Source: Produce Marketing Association