Julie Bove wrote:
> Due to my daughter's and mom's food allergies, I will have to come up with a
> new recipe for stuffing. However, I will still modify it the way I've been
> doing since diagnosis. I always add plenty of sautéed onion, celery,
> sometimes carrot, and additional sage to the stuffing. The resulting mix
> has more vegetables than bread in it, making it much lower in carbs. Butby
> chopping the veggies to the size of the bread cubes and adding the
> additional seasoning, nobody seems to notice. I always get compliments on
> my stuffing. And I actually like it better this way. Never cared much for
> the all bread stuffing.
>
> --
> See my webpage:
> http://mysite.verizon.net/juliebove/index.htm

Julie;
I adopted your idea for a dressing I'm serving today at an office TG
potluck.
I used cornbread cubes and added celery, onion, shredded carrot,
shredded broccoli, and saute'd mushrooms. I had some nice vegetable
stock in the freezer from a previous project so that became the liquid
for this dish. To help it bind I added a bit of egg white.

As well as sage, I added majoram and a pinch of mace. After baking I've
topped it with some french-fried onion bits.

We'll see how the folks react to it. I'm also slipping my roasted
cauliflower dish onto part of the table. I'm curious how many folks
will differentiate it from mashed potatoes.

Thanks for the idea. I'll let you know how it works.

Pete Romfh