Thanksgiving Stuffing Loaf (x-posted to elf)

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* Exported from MasterCook Mac *

 

Thanksgiving Stuffing Loaf

 

Recipe By : Graham Kerr's Best

Serving Size : 8 Preparation Time :0:00

Categories : Holidays & Gifts Stuffing

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 teaspoons light olive oil w/ a splash of

- toasted sesame oil

5 large whole wheat bread slices

1 teaspoon fresh thyme -- chopped

1 tablespoon fresh sage -- chopped

1 medium onion -- coarsely chopped

2 medium parsnips -- (10 ounces)

- peeled and coarsely chopped

3 medium carrots -- (10 ounces)

- peeled and coarsely chopped

1/4 cup vegetarian flavored chicken broth

- or vegetable broth

1/2 teaspoon nutmeg -- freshly grated

1/4 cup whole-berry cranberry sauce

 

Preheat the oven to 350F.

 

Brush 1/4 tsp of the oil on the bottom and sides of an 8x4x2 inch

loaf pan. Cut the bread slices into (1-inch) strips. Lay 8 strips in

the bottom of the pan and sprinkle 1 tsp of the chopped herbs over

the top.

 

Heat the remaining tsp of oil in a skillet over medium-high heat and

fry the onions for 2 minutes. Add the parsnips and carrots, and cook

for 5 minutes. Add the broth and the remaining chopped herbs, and

simmer, covered, until the vegetables are tender, about 20 minutes.

Roughly mash the vegetables in the pan.

 

Spread half the mashed vegetables over the bottom layer of bread.

Spread 2 tbsp of the cranberry sauce on top and then add another

layer of 8 bread strips. Repeat with another layer of vegetables and

then more cranberry. Finish with the last 8 strips of bread to cover

the top. Press down.

 

Bake in the preheated oven for 40 minutes. Let cool for 5

minutes;loosen with a knife and then turn it out on a cutting board.

Slice into 8 pieces and serve.

 

From Ellen C. <ellen

 

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Per serving: 129 Calories; 2g Fat (13% calories from fat); 4g

Protein; 26g Carbohydrate; 0mg Cholesterol; 170mg Sodium

Food Exchanges: 1 Starch/Bread; 2 Vegetable; 1/2 Fat

 

 

Nutr. Assoc. : 986 0 0 0 0 0 0 0 0 0 25062 0 0 470

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