These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
From Farm Where Life is Good
<p>I think I am craving Thanksgiving. Maybe we need a dry run before the big day! I’m making stuffing, yes I am.</p>Source: Homemade (Entered by Lara Rasmussen Anderson)
1 large onion, chopped
5 celery stalks, diced
Optional 1 apple, diced
Optional 1 cup raisins
Optional 1 cup craisins (dried cranberries)
Optional 1/2 cup pecans, chopped
1/2 cup margarine (Earth Balance is great)
1 tsp ground black pepper
5-10 fresh sage leaves, finely chopped
1/4 cup fresh parsley, finely chopped
3-4 cups vegetable broth (more or less for moist or dry stuffing)
2 loaves stale French bread, cubed or crumbled (or equivalent stale corn bread)
Step by Step Instructions
- In a large pot, sauté onion and celery (and optional ingredients) in margarine until onion is clear. Add pepper, herbs and broth; cover and simmer for 10-15 minutes. Remove from heat.
- Add stale bread and fold bread into broth mixture until well coated.
- Turn into large baking pan; cover with foil. Bake at 325-350F for 30-45 minutes; remove foil during last 10-15 minutes for crisp top.
Back to Recipe Listings
Click here to go back to the recipe listings