Vegetable Stuffing
2 eggs
1 cup chicken or turkey broth
1 onion chopped
1 tablespoon whipped margarine
1 bunch Swiss chard, chopped
1 stalk celery chopped
1 pound ground veal or beef
2 teaspoons salt
3 tablespoons fresh chopped basil or pesto sauce
1/4 teaspoon each sage and rosemary
3/4 cup grated Romano cheese
3/4 cup chopped parsley
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