All Recipes

Romaine with Vegetable Stuffing

Serves: 6


3 tbsp butter

2 stalks Foxy Celery, diced

2 cups small Foxy Broccoli florets

1 onion, diced

2 cloves garlic, minced

1 tbsp finely chopped fresh thyme

1 tbsp finely chopped fresh rosemary

1/2 tsp each salt and pepper, divided

2 cups day-old bread cubes (1/2-inch cubes)

1/2 cup vegetable broth (approx.)

1/3 cup chopped toasted walnuts

12 large Foxy Romaine leaves

1/3 cup dried cranberries

2 tbsp finely chopped fresh chives


Preheat oven to 350˚F. Melt butter in large skillet set over medium heat; cook celery, broccoli, onion, garlic, thyme, rosemary and half of the salt and pepper for 8 to 10 minutes or until tender. Let cool slightly.

Toss together vegetable mixture, bread, broth and walnuts until stuffing is moist but not soggy, adding up to 2 tbsp more broth if needed.

Transfer to greased 9-inch square baking pan. Cover with foil; bake for 25 to 30 minutes or until heated through. Remove foil; bake for 5 to 10 minutes or until top is lightly toasted. Scoop vegetable stuffing into romaine leaves. Sprinkle with dried cranberries and chives.

Tip: Substitute cranberry sauce for dried cranberries if desired.