STUFFING CASSEROLE FOR ANY VEGETABLE DISH

This is a dish can change taste for variety, budgets; cost effective if shopping done in season or when veggies are on sale. Shop and plan meals around weekly vegetable sales. Garnishes; sour cream, cheese, gravy or cream of mushroom soup i.e. Learn to use ends-heels of bread; cube before it get hard and store so it will not mold; refrigerated. Save money and make your own dressings using broth, celery, poultry seasoning and chopped onion. Time Saving; Freeze ready made to have ready to stuff green peppers, zuke, tomato's etc. when a sale come alone.
Ingredients; Use garden variety, Organically grown or local produce for healthier benefit's.
1 pkg stuffing mix for chicken
1 1/2 cups beef broth (or veg.broth if vegetarian)
1/3 cup sliced mushrooms
2 Tbls. Bacon bits (optional) Vegetarian crumbled bacon (Morning Star i.e.Rem)
Prepare the stuffing mix as directed on pkg. substituting beef broth for the water.
Stir in the mushrooms and bacon bit (or, add in other chopped vegetables) until well blended; cover.
Remove from heat; let stand 5 minutes; fluff with fork.
Makes 6 servings.
Ideas; Variations; For carrots, parsley; and/or onion or celery i.e. prepare as directed sub. chicken broth for chicken or vegetable broth you've made yourself. (see my posts on rich veg. broths.) Slice or chop carrots for the mushrooms and parsley for the bacon bits.
Variations; For Apple raisin; prepare as directed; substituting apple juice for the broth. Chop red or green apples for the mushrooms and add raisins for bacon.
Tofu: Cube organic tofu; sprinkle tumeric and fry until golden brown to add to the dish. See the post on exact recipe in this blog.
http://earthsorganicnews.blogspot.com/2010/05/mushroom-medical-breakthroughs.html

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