* if using dried seasonings use 1/2 teaspoon

1. Heat oil in alarge skillet over a medium flame. Add carrots and saute about 2 minutes. Add Onion, celery, and all seasonings. Cook until slighltly soft, about 4 minutes. Add squash, spinach, and wine. Cook 2 minutes.

2. Remove from heat and place in large bowl. Add bread crumbs and parmesan cheese. Stir. If using as stuffing, cool in refrigerator 2 hours before using. If baking separately, heat oven to 350 degrees. Butter a 3-quart casserole and place mixture in it. Bake until warm.

[This recipe is for stuffing one 14 lb turkey or 2 roasting chickens. Hence the "servings: 14." If using Mealmaster, use its scaling feature to adjust quantities to the size poultry you are using.]

This is from the Chicago Tribune Magazine, 11/13/93 and was in a feature on how to put on a large "corporate" dinner party at home. This recipe was provided by "At Home Chef, " an outfit which has put together 12 professional chefs who work by day as chefs at executive dining rooms and will come cook meals at private homes for evening functions.