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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 153.1
  • Total Fat: 3.6 g
  • Cholesterol: 26.6 mg
  • Sodium: 569.8 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.6 g

View full nutritional breakdown of Stuffing - Vegetarian Vegetable Chicken calories by ingredient
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Stuffing - Vegetarian Vegetable Chicken

Submitted by: KOSHKALADY

Introduction

This is of course great as a side dish but can be a wonderful & balanced main dish when made with the Acorn Squash Seasoned & stuffed w/Stuffing - Vegetarian Vegetable Chicken. This is of course great as a side dish but can be a wonderful & balanced main dish when made with the Acorn Squash Seasoned & stuffed w/Stuffing - Vegetarian Vegetable Chicken.
Number of Servings: 16

Ingredients

    1 cup each chopped - Carrots, celery, onions, mushrooms, apples
    1 serving (12 strips) Morningstar Vegetarian Chicken Strips
    1 pkg (15 oz.) Dutch Country Seasoned Cubed Stuffing prepared per pkg instructions using Country Inn Vegetable broth (2 cans (14.5oz)
    2 Tbls. Olive Oil
    2 Large Eggs
    Black Pepper & Veg-it Seasoning to taste

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Directions

Take chopped vegtables, olive oil, seasoning, 4 Tbls Olivio (per pkg directions of Dutch Stuffing Mix) & saute in a large saucepan...also add in the chopped up Morningstar Veg. Chicken Strips (1 serving - 12 strips). When vegetables are slightly softened add the broth & bring just to the boil. Take off heat & stir in the cubed stuffing mix stir to coat & mix veg. through out. Stir in the eggs quickly so they don't scramble.
Makes about 16 1 cup servings. Bake in a 350 degree oven for an hour in a 9x13 pan covered in foil (uncover for the last 15 minutes to brown the top).

Go to the Acorn Squash Seasoned & stuffed w/Stuffing - Vegetarian Vegetable Chicken.

Can use thyme, rosemary, sage if you like for different seasoning flavor. Also, for added protein & flavor you could add a cup of chopped walnuts or almonds but make sure to adjust the nutritional value for this.

Number of Servings: 16

Recipe submitted by SparkPeople user KOSHKALADY.






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