Food & Drink

Carrot and Onion Stuffing Torte

1 box (2 6 oz. bags) Cornbread Stuffin' or Seasoned Dressing1 tbsp. Olive oil1 medium onion, finely chopped2 ribs celery, finely chopped1 3/4 cups water, chicken broth, apple or orange juice1 large egg1 lb. carrots, cooked and pureeddash of ground nutmeg or cinnamon (optional)2 tbsps. parsley, choppedsalt and pepper to taste

Before opening the individual packages of stuffing, gently crush each bag to break up the larger pieces of bread. Open packages and put stuffing into a large bowl.

Heat oil in a large skillet. Add onion and celery, and saut¨¦ until just soft (about five minutes on medium heat). Add to stuffing. Add water and egg to stuffing, and mix well.

In another bowl, thoroughly mix the carrots, parsley, salt and pepper.

Pat half the stuffing on the bottom of a well-greased 9-inch loaf pan. Put the carrot mixture on top of the stuffing. Smooth it out evenly.

Pat the remaining stuffing on a plate or sheet of waxed paper. Make into a rectangle that will fit on top of the carrot mixture. Place on the carrot mixture and gently press down. Cover with a sheet of foil.

Cook loaf in a preheated 375¡ÞF oven for 25 minutes. Remove foil and continue cooking for another 15 to 20 minutes, or until top begins to slightly crust. Remove from oven, let cool for about 10 minutes. Loosen edges with a knife and invert the loaf onto a serving plate and slice.