Sauteed sweet red peppers, onion and celery in extra virgin olive oil, combined with dried stuffing mix with poultry seasoning and fennel seed!

Serves 8

Preheat oven to 375 degrees

4 T. margarine

4 T. extra virgin olive oil

½ c. diced celery

1 c. diced onion

1 fresh, sweet red pepper, diced into 3/8 inch squares

salt and black pepper

1 t. poultry seasoning

1 T. fennel seed, crushed to a powder; if using powdered, use less

2-1/2 c. boiling water

1 t. salt

16 oz. pkg. Pepperidge Farm Herb Seasoned Stuffing (crumbs not croutons)

In large skillet, over medium-low heat, melt margarine with olive oil.

Add celery, onion and red pepper. Salt and pepper, then saute till wilted.

Add poultry seasoning, fennel, boiling water and salt. Stir.

Add breadcrumbs all at once, then stir till thoroughly moistened.

Add sugar and stir and mash till evenly distributed.

Transfer to 1-1/2 quart oven-proof dish. Cover tightly with foil and bake in preheated 375 degree oven for 30-45 minutes. Remove from oven and serve.

Notes: If made ahead and refrigerated, bring to room temperature before baking.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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