Monday, January 19, 2004

Stuffing (for squash or otherwise)

(Originally posted on Monday, January 19, 2004 by Cathy)

I'm typing this with only 7 fingers (and two thumbs) since Modi and Sam had a fight this afternoon, and I broke it up by putting my hands in the middle. Yes, again. Pretty good chomp (thanks Modi) on my left index finger. :( Everyone else came out unscathed.

Anyway, this is an awesome stuffing, out of Moosewood. She calls for putting it in acorn squash (where it is very good - makes enough for about 3 mid-sized squashes), but it's also good just baked in a casserole dish. I suppose it would also be good inside turkey even, or perhaps filet of dog?

Melt two Tbs butter in a large frying pan. Saute 1 c chopped onion until translucent. Add 1/2 pound mushrooms, 1 pressed clove garlic, 1 stalk of celery (chopped) and saute about 10 minutes. Add black pepper and 1/2 tsp each sage and thyme.

Add 1/4 c chopped walnuts, 1/4 c sunflower seeds, 1/4 c raisins, 1/4 cup craisins or chopped apricots, 2 cups breadcrumbs, and 2 T lemon juice. Depending on how dry the bread crumbs are, add a few Tbs to 1/2 cup of veggie broth until it looks more like stuffing, less like powder. Salt to taste. (May not need any, if the sunflower seeds were salted.) Stuff previously-baked squash and bake. (20-30 mins at 350 for squash.)

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