Carrot and Onion Stuffing Torte

Servings: 8

Prep Time: 30 min

Cook Time: 40 to 45 min


1 tablespoon; olive oil

1/2 cup; chopped onion

1/2 cup; chopped celery

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing

1 3/4 cups; apple juice, orange juice, or chicken broth

1 egg, beaten

1 pound; carrots (about 6 medium), peeled, cooked, and pureed

2 tablespoons; chopped fresh parsley

1/8 teaspoon; ground cinnamon

1/8 teaspoon; ground nutmeg


  1. Preheat the oven to 375°F. Liberally grease a 9" x 5" 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 greased 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. Bake on middle rack of preheated 375°F oven for 25 minutes. Remove the foil and bake for 15 to 20 additional minutes until internal temperature reaches 165°F and 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.
  8. Salt to taste. Freshly ground black pepper to taste.