Mexican-Style Stuffing

Patricia Stagich

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. 

Nutrition

Calories per serving:

69 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

3%

Servings:

6
  • Fat 36g 55%
  • Carbs 22g 7%
  • Saturated 22g 111%
  • Fiber 7g 28%
  • Trans 1g
  • Sugars 9g
  • Monounsaturated 9g
  • Polyunsaturated 2g
  • Protein 4g 8%
  • Cholesterol 92mg 31%
  • Sodium 106mg 4%
  • Calcium 113mg 11%
  • Magnesium 48mg 12%
  • Potassium 668mg 19%
  • Iron 3mg 14%
  • Zinc 1mg 6%
  • Phosphorus 107mg 15%
  • Vitamin A 542µg 60%
  • Vitamin C 160mg 266%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 94µg 24%
  • Vitamin B12 0µg 1%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 20%
  • Vitamin K 43µg 54%
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