Ingredients
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNktSAoPYu3gu2eXSUsUxSOflb1NH0shHYOzK23GPm7xqmFH5QcNIgM1eTceyMccqCRN-Mwe2jg1ILpB3RAdEgMDufNufJLcbPYFZXtW2FtfbyO8_H8aPDx6q8cOPDuo4KTv50fHadeML/s320/Stuffing2_Nov17.jpg)
1/2 c. sweet potato (#3 cone)
1/2 c. shallots (#2 cone)
1/2 c. celery (#2 cone)
12 oz. Cremini mushrooms (#3 cone)
4 tbsp. olive oil
2 tbsp. butter
4 c. spinach, washed, stemmed, torn
1 tbsp. sage, fresh chopped
2 tbsp. parsley, fresh, chopped
2 tsp. thyme, fresh
2 c. vegetable broth
Salt & pepper to taste
Directions
Place sweet potato, shallots, celery and mushrooms in Culinaire with olive oil until coated; season with salt and pepper. Cover and cook using the medium-click-low method for approximately 15 minutes. Add Mrs. Cubbison's Herb Seasoned Cube Stuffing, spinach, sage, parsley, thyme, chicken broth, salt and pepper; mix until combined well. Cover and cook over medium-low heat until warmed through. Uncover and place in oven under broiler for a few minutes until lightly browned on top.
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