1 large onion, coarsely chopped
4 tablespoons butter cut into 1/2 inch chunks
2 celery stalks, including leaves, thinly sliced
1 medium carrot, grated or shredded
1/2 cup finely chopped fresh parsley leaves
1/2 cup vegetable or chicken stock
1/4 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/4 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
8 cups bread cues, cut from fresh or slightly stale whole wheat bread
1 cup Wheat sprouts
In a 2 1/2 quart casserole dish, mix together the onion, butter, celery, carrot, parsley, stock and seasonings. Cover and place in the microwave.
Cook for 5-7 minutes on full power, turning the dish one quarter turn and stirring the vegetables once during the cooking period. Remove the dish from the microwave. The vegetables should be almost tender.
Add the bread cubes and wheat sprouts, stirring very well to coat them thoroughly with the butter, stock and vegetable juices.
Cover the dish and return it to the microwave. Cook an additional 2-3 minutes on high until the stuffing is cooked through.
Items in bold grown at Chicago's Indoor Garden