Vegetable Stuffing. In a medium bowl combine eggs broth salt and black pepper. Coat a 9- x 13-inch baking pan with cooking spray.
Pour stuffing mixture into a 913. Caramelised squash red onions sage cranberries pistachios. Add the mushrooms carrots and onion and cook until tender stirring occasionally.
In a braising pan like a large skillet with a top preferably stainless steel add olive oil or coconut oil and gently heat on the lowest setting.
Stir in the soup and cheese sauce until blended. Pour over stuffing cubes in a large. Add the garlic thyme and salt and pepper to taste. Stir in the soup and cheese sauce until blended.
