Mexican-Style Stuffing

Ingredients

  • 3 Tablespoons  butter
  • 1/2 Cup  finely chopped onions
  • 1/2 Cup  finely chopped celery
  •   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

For those of you who want to add a bit of ethnic flare to your Thanksgiving (Cajun-fried turkey anyone?), this recipe uses some of the most common staples from Mexican cooking for variety and spice.

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.

Notes

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe. 

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