- Todd English born (1960)
- 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
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.
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.
Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.