Mexican-Style Stuffing

Mexican-Style Stuffing
Staff Writer

Patricia Stagich

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.

Notes

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

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

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
10g
8%
Protein
2g
4%
Vitamin A, RAE
17µg
2%
Vitamin C, total ascorbic acid
33mg
44%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
38mg
4%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
33mg
5%
Selenium, Se
1µg
2%
Sodium, Na
80mg
5%
Water
28g
1%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.