Holiday Vegetable Stuffing

Temps & Portions
8 servings
50 minutes temps de préparation =
15 minutes préparation +
35 minutes cuisson
Ingrédients
  • 2 Tbsp. Becel® Buttery Taste margarine*
    Becel Margarine Salt Free 907G
    $6.47 • Chq
  • 2 cups finely chopped mushrooms
    Compliments Mushrooms Whole Mini Bella 227G
    $2.49 • Chq
  • 2 1/2 cups water
    Evian Spring Water Natural 1.5L
    $2.53 • Chq
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 10 cups cubed fresh bread
  • 2 Tbsp. chopped fresh parsley leaves
    Parsley Regular
    $1.61 • Paq
  • 1 tsp. chopped fresh sage leaves
    Sage 20G
    $1.39 • Chq
  • 1 tsp. fresh thyme leaves
    Thyme C/S 20G
    $2.69 • Chq
Instructions
  • Preheat oven to 400°F (200°C).
  • Melt margarine in large saucepot over medium heat and cook mushrooms, stirring occasionally, until tender, about 5 minutes. Stir in water and Knorr® Vegetable Soup Mix. Bring to a boil over high heat. Remove from heat, then stir in bread crumbs and herbs. Turn into 13 x 9-inch (33 x 23 cm) baking dish.
  • Bake covered 15 minutes. Remove cover and bake an additional 10 minutes or until golden.
  • *Becel® Gold * in Quebec.
  • Each serving of this dish provides ½ serving of vegetables and is a source of calcium and iron.