Serves: 8
Total Calories: 709

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
6 cups cornbread or seasoned stuffing mix
1 3/4 cups apple juice, orange juice, or chicken broth
1 egg beaten
1 pound carrot (about 6 medium), peeeld, cooked, and pureed
2 tablespoons chopped fresh parsley
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
salt to taste
freshly ground black pepper to taste

1. Preheat the oven to 375°F. Liberally grease a 9-x-5-inch loaf pan and set aside.

2. Heat the olive oil in a medium-sized skillet over medium heat, and sauté the onion and celery for about 5 minutes, or until soft.

3. Combine the stuffing mix and sautéed vegetables in a large bowl, mixing lightly. Add the juice or broth and the egg, and mix lightly. Set aside.

4. In a separate large bowl, thoroughly combine the carrots, parsley, cinnamon, nutmeg, salt, and pepper. Set aside.

5. Pat half of the stuffing mixture on the bottom of the loaf pan, creating an even layer. Arrange all of the carrot mixture on top of the stuffing, smoothing it out evenly. Top with the remaining stuffing mixture, smoothing it so that the carrot mixture is completely covered.

6. Cover the loaf pan with a sheet of aluminum foil and bake for 25 minutes. Remove the foil and bake for 15 to 20 additional minutes, or just until a crust begins to form on top.

7. Remove the loaf from the oven, and allow to cool for about 10 minutes. Loosen the edges by running a knife between the loaf and the pan, place a serving plate over the pan, and invert, allowing the loaf to slide onto the plate.

Nutritional Facts:

Serves: 8
Total Calories: 709
Calories from Fat: 267

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Cranberry, Maple, and Almond Stuffing
Festive Fig and Bacon Stuffing
Fruited Acorn Squash
Brandy and Orange Stuffing
Wild Rice, Pecan, and Dried Fruit Stuffing
Yam and Raisin Stuffing
Apple and Walnut Stuffing
Pistachio and Apricot Stuffing
Carrot and Onion Stuffing Torte
Bowl O'Cherries Stuffing
Sherried Cornbread Stuffing