You may also like
Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 2 c. diced celery
- 1 c. chopped onions
- 1/2 c. margarine
- 1 1/4 c. water
- 4 tsp. chicken flavor instant bouillon or 4 cubes
- 2 medium potatoes, pared, cooked and cubed
- 1 c. chopped zucchini
- 1 c. shredded carrot
- 1 3/4 tsp. poultry seasoning
- 3/4 tsp. rubbed sage
Method
- In large skillet, cook celery and onions in margarine until tender.
- Add water and bouillon.
- Cook until dissolved.
- In large bowl, combine remaining ingredients.
- Add bouillon mixture.
- Mix well.
- Loosely stuff turkey just before roasting, if desired. Place remaining stuffing in greased baking dish.
- Bake, covered, at 350° for 30 minutes or until hot.
- Refrigerate leftovers. Makes about 3 quarts.
