A simple easy-to-make delicious stuffing, this makes a perfect side dish year-round.
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Ingredients
2 c Cubbisons' Cubed Dressing (or Traditional Stuffing, ie)
2 c Pepperidge Farm Stuffing (ie Classic Stuffing, and/or Herb Seasoned etc)
1 c Celery (chopped)
1 c Onion (chopped)
1⁄2 c Green Bell Pepper (chopped, finely)
1⁄2 c Red Bell Pepper (chopped, finely)
2 T Pasilla Pepper (chopped, supplements for Bell Peppers (or test with Anaheim peppers))
2 T Jalapeno pepper (thin quarter slices; the whole pepper or peppers, to taste)
2 T Serrano pepper (very! tiny slivers!, since this is playing with fire)
12 clv Garlic (usually at least an entire bulb, finely grated, ie 10-12 cloves)
1⁄4 c Butter (about 1/2 stick)
1⁄2 c Broth (Vegetable or Chicken works best)
1 Egg, well beaten (optional, to complete the 'vegetable mix' (SPICES next...))
1⁄2 t Salt
1⁄2 t Black Pepper
1 pn Smoked paprika
1 pn Crushed Red Pepper
1 pn Garlic Powder
With oven pre-heated to 350 F, spray a casserole dish or baking pan with Pam non-stick cooking spray.
Melt butter on medium heat in a very large saucepan (or a large pot, ie).
Add vegetables, and all spices/garlic, slowly stirring in; saute until translucent.
Remove from heat. Add stuffing cubes and breadcrumbs, gradually stirring in chicken broth.
Optionally add a well beaten egg for richer mix.
Pour stuffing mixture into baking pan and cover with foil.
Bake for 55-65 minutes.
Remove foil for the last 15 minutes of bake time for a crispy top (optional).
Yield
8 Servings
Preparation time
30 minutes
Cooking time
30 minutes
Total time
1 hour
