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From Virginia Wiedemann:  "This casserole is a 'defatted' and 'veggied-up' version of an old favorite. It makes a large amount.  It's a full meal, and VERY yummy!!!"

 

Amish Dressing or Stuffing

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 (or butter)
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
oven spray

When vegetables and meat are cut, pre-heat oven to 350° F.

Put bulgur wheat in small bowl and cover with 1 cup of boiling water.  Add butter buds while stirring in boiling water.  Cover and let stand for 15 minutes while cooking vegetables in next step.

In a very large frying pan, sauté onion, celery and carrots in oil until onions are transparent.  Add mushrooms and sauté until they give up their liquid.  Add squash and potato and 1/2 cup water; cover and cook for 5 minutes.  Add salt and freshly ground pepper to taste.

Add parsley and sage (or marjoram if you prefer), meat, and soaked bulgar wheat.  Mix thoroughly, then add stuffing crumbs and mix well.  Add broth and mix until the whole thing is kind of a gooey mess.  Put into a large sprayed casserole, cover, and bake at for 1 hour.

Serves about 6.  Reheats well over low heat in a frying pan.

 

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