Dorothy’s Southwest Stuffing — Holiday Contest Winner
Dorothy’s Southwest Stuffing — Holiday Contest Winner takes around 45 minutes from beginning to end. This side dish has 508 calories, 10g of protein, and 11g of fat per serving. This recipe serves 8. For $4.02 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Shockingly Delicious has 37 fans. It can be enjoyed any time, but it is especially good for Thanksgiving. If you have stuffing, stuffing, stuffing, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 78%. Similar recipes include Vegan S’mores Icebox Cake (Runner-Up Contest Winner), Smoky Chipotle Vegan Gingerbread Cake (Runner-Up Contest Winner!), and Samoan Ice Cream Cake (Grand Prize Contest Winner).
Servings: 8
Ingredients:
apples,
butter,
celery,
chicken broth,
chile powder,
corn,
cumin,
currants,
Thanksgiving side dish,
garlic,
green chiles,
ground sage,
onion,
pecans,
raisins,
Malibu Times Hoiday Recipe Contest,
red bell pepper,
red onion,
red pepper flakes,
sherry,
award winning stuffing,
best stuffing,
first place stuffing,
first prize stuffing,
stuffing,
vegetarian stuffing
bornbread stuffing mix,
cornbread stuffing mix,
bake,
Thanksgiving,
Equipment:
baking pan
aluminum foil
Cooking instruction summary:
Spoon stuffing into a greased baking dish with a lid (or one that can be covered tightly with foil); dont pack it in, just spoon it lightly. If it wont all fit into one dish, portion it between 2 dishes. Bake at 350 degrees for 45-60 minutes.Serves 8-12, depending on appetites and how much else you have on the table!Ingredient note: Currants are like tiny, dark raisins, made from the seedless Zante grape. You can find them in the supermarket aisle with raisins.Cooks note: Do not try to taste test this stuffing after you have it all mixed together and before baking, because the herbs and spices might taste harsh. With some dishes, at the point before you bake it you can taste test it to make sure all the spices are right, but not with this one. It really takes baking to marry these spices, so if you taste it while it is still raw you will not get an accurate taste test.Photo credit: The main photo and the picture of me offering the stuffing are by charming professional photographer Michelle Hood. The rest of the photographs are by me.
Step by step:
1. Spoon stuffing into a greased baking dish with a lid (or one that can be covered tightly with foil); dont pack it in, just spoon it lightly. If it wont all fit into one dish, portion it between 2 dishes.
2. Bake at 350 degrees for 45-60 minutes.
3. Serves 8-12, depending on appetites and how much else you have on the table!Ingredient note: Currants are like tiny, dark raisins, made from the seedless Zante grape. You can find them in the supermarket aisle with raisins.Cooks note: Do not try to taste test this stuffing after you have it all mixed together and before baking, because the herbs and spices might taste harsh. With some dishes, at the point before you bake it you can taste test it to make sure all the spices are right, but not with this one. It really takes baking to marry these spices, so if you taste it while it is still raw you will not get an accurate taste test.Photo credit: The main photo and the picture of me offering the stuffing are by charming professional photographer Michelle Hood. The rest of the photographs are by me.
Nutrition Information:
covered percent of daily need
