1 large carrot, diced
1 onion, diced
1 small onion, thinly sliced
2 tablespoons butter
2 tablespoons vegetable oil
1 cup smoked salmon, steamed
1 (15 ounce) can whole kernel corn
2 cloves garlic, minced
2 cloves garlic, minced
1 tablespoon white wine
salt and pepper to taste
1 1/2 teaspoons paprika
Preheat oven to 350 degrees F (175 degrees C).
Place squash, carrots and onion in a cooking pot. Place over medium heat. Cook for 2 to 3 minutes or until squash is tender and tender; drain. Stir in butter, oil, salmon, corn and garlic. Cook 10 minutes or until chicken is no longer pink and bell pepper is tender.
Heat 1/2 cup butter in a mixing bowl to just not bloat vegetables. Add the onion and carrot. Stir while adding the vegetables and attempt to combine all vegetables, but it may not be necessary. Stir together the salt, pepper and paprika and simmer about 15 minutes, until it comes a little over. Serve with your favorite stuffing mixture.