Volume 117 >> Issue 61 : Tuesday, November 25, 1997

O'Dair's Home-Style Vegetable Cranberry Stuffing

16 oz. herb-seasoned stuffing

4 tbsp. butter

4 medium onions

2 tbsp. olive oil

1 lb. mushrooms, sliced

3 carrots, peeled, shredded

3 celery stalks, thinly sliced

1 cup chopped cranberries

2 1/2 cups vegetable broth

1/2 cup coarsely chopped parsley

10 oz. frozen chopped kale

1/2 tsp. pepper

Place stuffing in large bowl. In large skillet, melt butter over medium-high heat. Add onions; saute 15 minutes, or until brown and softened. Add to bowl with stuffing. In same skillet, heat oil over high heat. Add mushrooms. Saute eight minutes, or until browned and dry. Add to stuffing mixture. In same skillet, combine carrots, celery, and vegetable broth; heat to boiling. Add to stuffing mixture; add cranberries, parsley, kale, and pepper. Toss until evenly moistened. Place stuffing in 13x9 baking dish. Cover with foil; bake 30 minutes. Uncover; bake 15 to 20 minutes until browned.