Mixed Vegetable Stuffing or Casserole
A light and colorful alternative to bread-based stuffing

Stuffs a 14 pound turkey or makes 8 side dishes, 1.5 hours to prepare

3 tablespoons butter or margarine

1 large onion, finely chopped (or 3/4 cup Onion sprouts)

2 medium thin skinned potatoes, shredded

2 medium turnips, peeled and shredded

4 medium carrots, shredded

1/2 small green cabbage, shredded

1 1/2 cups loose pack frozen corn

1 cup Stir Fry sprouts

1/2 cup Wheat sprouts

8 ounces chopped kale

1/4 cup finely chopped fresh parsley leaves

1 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 cup chicken or vegetable stock

In a large pot over medium-high heat, melt the butter then cook the onion until it is tender but not browned.  Add the potatoes, turnips, carrots and cabbage and stir constantly for about 1 minute.  Then add the remaining ingredients. 

Cover the pot tightly and turn the heat to low.  Steam the vegetable mixture for about 5 minutes, stirring occasionally or until the vegetables are well mixed and heated through.  If they seem to be very dry and are sticking to the bottom of the pot, add a few tablespoons of water. 

Remove the vegetable mixture from the heat and cool it slightly.  Use a slotted spoon to transfer the stuffing into the bird, then roast as desired.

As a casserole, transfer the mixture to a greased 2 quart casserole dish, and bake, covered, in a 325 degree oven for about 30 minutes.  Then remove the cover and bake for about 30 minutes longer or until all the vegetables are tender.

Items in bold grown at Chicago's Indoor Garden