3 T oil 1 small onion, chopped finely 1 green pepper, chopped 1 large eggplant, peeled and chopped 1/2 lb. mushrooms, chopped 1/2 clove garlic, minced 1/4 tsp. basil 1/4 tsp. sage 1/4 tsp. thyme salt & pepper to taste 3 T soy flour 1 egg, well beaten In a large, heavy skillet, heat the oil. Add all the vegetables and cook until tender. Add seasonings, soy flour and egg. Mix thoroughly. Remove from heat and allow to cool. Refrigerate until ready to use. Makes enough stuffing for a large chicken or small turkey.
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