Name: Spicy Sriracha Stuffing
Prep time: 25 min
Cook time: 1 h 5 min
Ingredients: 6 tablespoon butter; 1 very large onion, chopped; 3 medium stalks celery, thinly sliced on the diagonal; 2 medium carrots, peeled and thinly sliced on the diagonal; 4 tablespoon sriracha sauce (quantity depends on preference); 1 teaspoon dried basil; 1 (20-ounce) loaf rustic Italian bread, torn or cut into 3/4-inch pieces (about 11 slightly heaping cups), lightly toasted; 2 1/2 cup chicken stock or vegetable broth; 1 cup chopped fresh Italian parsley; 3 cup Blue Diamond Bold Sriracha Flavored Almonds, coarsely chopped

Spicy Sriracha Stuffing

By: Blue Diamond

Spicy Sriracha Stuffing

By: Blue Diamond

"Spicy Sriracha Stuffing Loaded with veggies and topped with crunchy almonds, this slightly spicy stuffing adds a fun twist to traditional turkey stuffing. Prep time: 25 minutes Cook time: 1 hour, 5 minutes Makes: 10 to 12 servings Recipe tip: Stuffing may be prepared without almonds several days ahead and stored tightly covered in the refrigerator before baking. Let come to room temperature and sprinkle with almonds just before baking. Recipe created by Patty Mastracco of I Do Food for Blue Diamond Almonds. "

Makes12 Servings

Preparation Time25 min

Cooking Time1 hr 5 min

Cooking MethodCasserole

Cooking Vessel Size11x7 Baking Dish

Ingredients

6 tablespoons butter
1 very large onion, chopped
3 medium stalks celery, thinly sliced on the diagonal
2 medium carrots, peeled and thinly sliced on the diagonal
4 tablespoons sriracha sauce (quantity depends on preference)
1 teaspoon dried basil
1 (20-ounce) loaf rustic Italian bread, torn or cut into 3/4-inch pieces (about 11 slightly heaping cups), lightly toasted
2 1/2 cups chicken stock or vegetable broth
1 cup chopped fresh Italian parsley
3 cups Blue Diamond Bold Sriracha Flavored Almonds, coarsely chopped

Instruction

Preheat oven to 350°F and lightly butter an 11 X 7-inch baking dish or coat with nonstick cooking spray.
Melt butter in a very large skillet over medium heat. Add onion and carrots and cook for 10 minutes, stirring occasionally. Add celery and cook for 5 minutes more. Stir in sriracha sauce and basil.
Place vegetables in a large bowl with bread cubes and stir lightly. Drizzle with just enough broth to moisten bread cubes. (Bread should be soft in the center and slightly firm on the edges.) Stir in parsley and 1/3 of the almonds and season with garlic salt. Let stand for 5 minutes then stir again, adding additional broth if needed.
Transfer to prepared baking dish and sprinkle with remaining almonds. Bake for 50 minutes, tenting lightly with foil if the top browns too quickly.
Recipe tip: Stuffing may be prepared without almonds several days ahead and stored tightly covered in the refrigerator before baking. Let come to room temperature and sprinkle with almonds just before baking.