Hello, I am Elise. Today, we’re going to prepare spicy sriracha stuffing recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spicy Sriracha Stuffing Recipe
Spicy Sriracha Stuffing is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Spicy Sriracha Stuffing is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook spicy sriracha stuffing using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Sriracha Stuffing:
- Take 6 tablespoons butter
- Make ready 1 very large onion, chopped
- Make ready 3 medium stalks celery, thinly sliced on the diagonal
- Make ready 2 medium carrots, peeled and thinly sliced on the diagonal
- Make ready 2-4 tablespoons sriracha sauce
- Get 1 teaspoon dried basil
- Get 1 (20 oz.) loaf rustic Italian bread, torn or cut into 3/4-inch pieces (about 11
- Take slightly heaping cups), lightly toasted
- Prepare 2 1/2-3 cups chicken stock or vegetable broth
- Prepare 1/4 cup chopped fresh Italian parsley
- Prepare to taste Garlic salt
- Make ready 3/4 cup Blue Diamond Bold Sriracha Flavored Almonds, coarsely chopped
Instructions to make Spicy Sriracha Stuffing:
- 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.
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