Vegetables, Potatoes & Sides

Featured Recipe

Southwest Stuffing

Yield: 8 - 9 cups
    • 8 - 10 slices day-old white bread, cut into 1" cubes
    • 7 tbsp. unsalted butter
    • 1 medium onion, finely chopped
    • 2 jalapeño chiles, seeded and minced
    • 3/4 tsp. crushed dried thyme
    • Salt and pepper to taste
    • 8 oz. The Perfect Purée Roasted Red Pepper,  thawed
    • 1 cup niblet corn
    • 1/2 cup diced smoked turkey or ham
    • 1/3 cup chopped fresh cilantro
    • 3 tbsp. chopped green onion
    • 3 tbsp. chicken broth

Method:
1. Preheat oven to 275° F. Spread bread cubes on baking sheets; bake about 30 minutes or until crisp and dry, turning frequently. Cool; transfer to a large bowl.
2. In a large heavy skillet melt butter; sauté onions with chiles, thyme, salt and pepper to taste, about 12 minutes, or until onion is soft, stirring occasionally.
3. Add onion mixture to bread cubes along with Roasted Red Pepper puree, corn, turkey, cilantro, and green onion; toss until well combined. Sprinkle chicken broth over stuffing; toss again. Taste for seasoning.
4. Use stuffing to stuff desired poultry or crown roast of pork, or pork chops, and bake according to your recipe. Or, bake stuffing in a covered casserole dish in a 350° F oven for 30 minutes. Uncover and bake 5 minutes more to brown top.

Serving Suggestion:
This stuffing is also great for bell peppers, large mushroom caps or other vegetables for a scintillating side dish. Our Roasted Red Pepper puree can be added into other stuffing recipes too.
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