Mexican-Style Stuffing

Staff Writer
Mexican-Style Stuffing
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.

6
Servings
69
Calories Per Serving
Deliver Ingredients

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
  • 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

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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
N/A
Saturated Fat
4g
18%
Cholesterol
15mg
5%
Protein
0.7g
1.3%
Carbs
4g
1%
Vitamin A
90µg
10%
Vitamin C
27mg
45%
Vitamin D
0.1µg
N/A
Vitamin E
0.7mg
3.3%
Vitamin K
6µg
8%
Calcium
18mg
2%
Fiber
1g
5%
Folate (food)
16µg
N/A
Folate equivalent (total)
16µg
4%
Iron
0.4mg
2.2%
Magnesium
8mg
2%
Monounsaturated
2g
N/A
Niacin (B3)
0.3mg
1.5%
Phosphorus
18mg
3%
Polyunsaturated
0.3g
N/A
Potassium
108mg
3%
Sodium
117mg
5%
Trans
0.2g
N/A
Zinc
0.2mg
1%