Mexican-Style Stuffing Recipe

Nov 13, 2012 @ 4:03 PM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 69
Daily Value: 3%
Servings: 6

Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	6g	9%
Saturated	4g	18%
Trans	0g	0%
Carbs	4g	1%
Fiber	1g	5%
Sugars	2g	0%
Protein	1g	1%
Cholesterol	15mg	5%
Sodium	98mg	4%
Calcium	18mg	2%
Magnesium	8mg	2%
Potassium	108mg	3%
Iron	0mg	2%
Zinc	0mg	1%
Vitamin A	1005IU	20%
Vitamin C	27mg	45%
Thiamin (B1)	0mg	2%
Riboflavin (B2)	0mg	2%
Niacin (B3)	0mg	2%
Vitamin B6	0mg	5%
Folic Acid (B9)	16µg	4%
Vitamin B12	0µg	0%
Vitamin D	0µg	0%
Vitamin E	1mg	3%
Vitamin K	6µg	8%
Fatty acids, total monounsaturated	2g	0%
Fatty acids, total polyunsaturated	0g	0%

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INGREDIENTS

3 tablespoons butter
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1 red bell pepper, finely chopped
Salt and pepper, to taste
1/2 teaspoon dried sage
1/2 teaspoon dried parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 teaspoons onion powder

DIRECTIONS

In a medium-sized sauce pan, melt the butter and sauté the onions and celery until soft, about 6 minutes. Add the diced bell pepper and cook until soft, about 2 minutes. Season with salt and pepper to taste, and then add the dried seasonings. Add 4 cups of the chicken broth and bring to a boil. Once boiling, remove from the heat and add the dried bread cubes. Give it a good stir so that the chicken broth is evenly combined. If the stuffing is too dry, add the rest of the stock in ½-cup increments until wet. Place the wet stuffing into a 9-by-13-inch greased baking pan and bake for 30 minutes, covered. Remove the cover and bake for 5 minutes more until golden brown.