Holiday Vegetable Stuffing
Makes 4 servings. Photo By: Knorr
By Knorr®
Directions
- Preheat oven to 400°F (200°C).
- Melt margarin in saucepot on medium and cook mushrooms, stirring, until tender, 5 min. Stir in water and soup mix.
- Bring to boil on high. Remove from heat. Stir in bread crumbs and herbs. Turn into 13” x 9” (33 x 23 cm) baking dish.
- Bake covered for 15 minutes. Remove cover. Bake another 10 minutes or until golden.
Ingredients:
- 1 package Knorr® Vegetable Dry Soup Mix
- 2½ cups (625 mL) water
- 2 tbsp (30 mL) Becel® Buttery Taste margaine
- 2 cups (500 mL) mushrooms, finely chopped
- 10cups (2.5 L) fresh bread cubes
- 1 tsp (5 mL) fresh sage leaves, chopped
- 1 tsp (5 mL) fresh thyme leaves
- 2 tbsp (30 mL) fresh parsley, chopped
Holiday Vegetable Stuffing
Makes 4 servings. Photo By: Knorr By
Knorr®
Ingredients:
- 1 package Knorr® Vegetable Dry Soup Mix
- 2½ cups (625 mL) water
- 2 tbsp (30 mL) Becel® Buttery Taste margaine
- 2 cups (500 mL) mushrooms, finely chopped
- 10cups (2.5 L) fresh bread cubes
- 1 tsp (5 mL) fresh sage leaves, chopped
- 1 tsp (5 mL) fresh thyme leaves
- 2 tbsp (30 mL) fresh parsley, chopped
Directions:
- Preheat oven to 400°F (200°C).
- Melt margarin in saucepot on medium and cook mushrooms, stirring, until tender, 5 min. Stir in water and soup mix.
- Bring to boil on high. Remove from heat. Stir in bread crumbs and herbs. Turn into 13” x 9” (33 x 23 cm) baking dish.
- Bake covered for 15 minutes. Remove cover. Bake another 10 minutes or until golden.