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Shirley Hart's Thanksgiving Stuffing

(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.)

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