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
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
2 to 4 tablespoons sriracha sauce
1 teaspoon dried basil
1 (20-oz.) loaf rustic Italian bread, torn or cut into 3/4-inch pieces (about 11
slightly heaping cups), lightly toasted
2 1/2 to 3 cups chicken stock or vegetable broth
1/4 cup chopped fresh Italian parsley
Garlic salt to taste
3/4 cup Blue Diamond Bold Sriracha Flavored Almonds, coarsely chopped
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.
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.
© 2020 Patty Mastracco Food, Inc.