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. 

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.

Nutrition

Calories per serving:

80 kcal

Daily value:

4%

Servings:

6
  • Carbohydrate, by difference 7 g
  • Protein 4 g
  • Total lipid (fat) 5 g
  • Vitamin A, IU 3462 IU
  • Vitamin A, RAE 17 µg
  • Vitamin C, total ascorbic acid 33 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 7 µg
  • Apigenin 19 mg
  • Ash 1 g
  • Calcium, Ca 42 mg
  • Carotene, alpha 11 µg
  • Carotene, beta 182 µg
  • Choline, total 9 mg
  • Cryptoxanthin, beta 40 µg
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 4 µg
  • Folate, food 4 µg
  • Folate, total 5 µg
  • Iron, Fe 1 mg
  • Isorhamnetin 1 mg
  • Lutein + zeaxanthin 94 µg
  • Lycopene 4 µg
  • Magnesium, Mg 21 mg
  • Niacin 2 mg
  • Phosphorus, P 65 mg
  • Phytosterols 1 mg
  • Potassium, K 123 mg
  • Selenium, Se 1 µg
  • Sodium, Na 53 mg
  • Sugars, total 1 g
  • Tocopherol, gamma 1 mg
  • Water 28 g
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