Recipe courtesy of Adam Fleischhacker
Total:
1 hr 15 min
Active:
25 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. 

Coarsely dice the onions and celery so there is the same amount of each. Saute the vegetables in the oil in a saucepan over medium heat, stirring constantly, to release the juices, about 10 minutes. Add the sweet and hot paprikas and parsley flakes and continue stirring another 10 minutes. Remove from the pan into large bowl. 

Cut the bread into 1/4-inch cubes. Slowly mix the bread into the onion and celery mixture, until all the juices are soaked up. 

Beat the eggs with the milk in a small bowl. Mix into the stuffing. 

Chop the poblanos into a fine dice. Mix the poblanos, sage and thyme into the stuffing. Place the stuffing in a large baking dish. Add the chicken stock and combine. Cover with foil. Bake for 30 minutes. 

Cook's Note

Use as a stuffing inside a bird if you prefer, though most people find that it dries out.

IDEAS YOU'LL LOVE

Country Quiche

Recipe courtesy of Trisha Yearwood

Bread Stuffing 101

Recipe courtesy of Rick Rodgers

Sausage Cornbread Stuffing

Recipe courtesy of Anne Burrell

Stuffed Italian Beef Stromboli

Recipe courtesy of Jeff Mauro

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Stuffed Baked Pork Chops

Recipe courtesy of Michele Urvater

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking