Mexican-Style Stuffing Recipe
Daily Value: 3%
Sugar-Conscious, Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||16µg||4%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Recipe DetailsServings: 6
Notes and Substitutions:
Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.
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