Vegetable Stuffing. Add the stuffing and mix lightly. In a large skillet saute onion in oil until tender.
Drain one can of the mixed vegetables and pour both cans into a 2 quart casserole dish one with a lid preferably. In a medium sized bowl add the Brussels sprouts acorn squash sweet potato onion olive oil 1 teaspoon of basil 1 teaspoon of sage and 1 teaspoon of thyme and toss to coat. Roast for about 20 to 30 minutes.
Saute vegetables in butter for 10 minutes until soft.
Remove the saucepan from the heat. Garnish the salted vegetable stuffing with the remaining chopped parsley just before serving. Preheat oven to 350F. Heat 2 Tbsp of the olive oil or butter in a large sauté pan over medium heat.