(by Kara Fox)
2 sticks unsalted butter
3 large cloves garlic, chopped
4 onions, chopped
12 oz. mushrooms, sliced
6 stalks celery with tops, chopped
6 medium zucchini, grated
6 carrots, grated
3 large eggs, beaten
1/2 c. flat-leaf parsley, chopped
kosher salt and pepper to taste
12-oz. package of Mrs. Cubbison's Corn Bread Stuffing
chicken broth to moisten
optional: toasted pine nuts and 1 - 2 T. sherry
In a large pot or frying pan, melt butter and sauté garlic and onion until softened.
Add mushrooms and cook until softened.
Add remaining ingredients.
Use mixture to stuff a turkey.
Alternatively, put in a buttered casserole dish, moisten with chicken broth, cover with foil, and bake at 350 F. for 30 minutes.
(Read Shirl the Pearl, the story that accompanies this recipe.)