Spicy Sriracha Stuffing
"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 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
Instruction
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Preheat oven to 350°F and lightly butter an 11 X 7-inch baking dish or coat with nonstick cooking spray.
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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.
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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.
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Transfer to prepared baking dish and sprinkle with remaining almonds. Bake for 50 minutes, tenting lightly with foil if the top browns too quickly.
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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.