Add a twist to your regular stuffing this holiday season!
This stuffing recipe hails from Oaxaca, Mexico. Its sweet and spicy flavours make it the perfect accompaniment to your turkey (or chicken) dinner!
Makes 12-16 servings.
- 12 oz. whole wheat bread, cut into half inch cubes (about 7 cups)
- 14 tbsp unsalted butter
- 2 large white onions, chopped
- 2 ribs celery, chopped
- 1 bulb fennel, cored and chopped
- 4 apples, cored and chopped
- 4 cloves garlic, finely chopped
- 2 poblano chillies, roasted, peeled, stemmed, seeded, and chopped
- 6 oz. pitted prunes (about 26), halved
- 3⁄4 tsp ground cumin
- 3⁄4 tsp freshly ground black pepper, plus more to taste
- 1⁄2 cup finely chopped flat-leaf parsley leaves
- 2 tbsp finely chopped chives
- 1 tbsp orange zest
- Kosher salt, to taste
- 3 eggs, lightly beaten
- Preheat oven to 400˚F. Spread the bread cubes on a large baking sheet and bake until slightly toasted and dry (approx. 15 minutes); transfer to a large bowl and set aside.
- Melt the butter in an 8-qt. Dutch oven over medium-high heat. Add the onions, celery, and fennel and cook until soft (approx. 15–20 minutes).
- Add apples, garlic, and poblano chillies and cook until apples are tender (approx. 10 minutes).
- Add the prunes, cumin, pepper, parsley, chives, orange zest, and salt and cook for another 2 minutes, stirring occasionally.
- Transfer mixture to the bowl with the toasted bread cubes and gently stir until combined. Let cool for 10 minutes. Stir in the eggs and season with salt and pepper.
- Transfer stuffing to a 2-qt. oval baking dish and bake until browned and bubbly, about 1 hour and 15 minutes. Let cool for 10 minutes before serving.