1-1/2 cups chopped onions
1-1/2 cups chopped celery
1-1/2 cups chopped carrots
2 Tbsp. canola or olive oil
6 oz. fresh mushrooms sliced
3 Tbsp. chopped parsley
1/2 tsp. sage
2 Tbsp. dry butter buds
2 large yellow summer squash, cut in 1/2" cubes
1 medium red potato, cut in 1/4" cubes
3/4 cup bulgur wheat (cracked wheat)
2 cups cooked meat, cut in 1/4" pieces
4 cups pre-seasoned stuffing crumbs
3 cups broth (same flavor as meat used)
salt & freshly ground pepper
When vegetables & meat are cut, pre-heat oven to 350° F. Put bulgar wheat in small bowl & cover with 1 C. boiling water. Add butter buds. Cover & let stand for 15 min. while cooking vegetables in next step.
In very lg. frying pan sauté onion, celery & carrots in oil until onions are transparent. Add mushrooms & sauté until they give up their liquid. Add squash, potato & 1/2 cup water; cover & cook for 5 min. Add salt & freshly ground pepper to taste.
Add parsley & sage (or marjoram if preferred), meat & soaked bulgar wheat. Mix thoroughly, then add stuffing crumbs & mix well. Add broth & mix until the whole thing is kind of a gooey mess. Put into a large sprayed casserole, cover, & bake at for 1 hour.
Serves about 6. Reheats well over low heat in a frying pan.