Stuffing is one of my favorite parts of Thanksgiving, but I definitely wouldn’t limit it to November. In fact, this version won’t make you think of Thanksgiving at all. Sure, you could easily serve it with turkey, but you can’t wait a whole year to have it again. It is inspired by the flavors of the American Southwest. You have bell peppers, cilantro and bacon. I was inspired by an episode of Bravo’s Top Chef. A few seasons ago, they had a Quickfire challenge where they had to make stuffing without using specific kitchen tools like knives. The winner is this amazing Southwestern stuffing. I didn’t make you use liquid nitrogen and smash things with pots like he did, because let’s face it, you have a knife. Still, this recipe is delicious and I believe it deserves a Quickfire win. This is an amazing idea that will have you gobbling down a spoonful of the filling on Thanksgiving or any other time of year!
Preparation time: 30 minutes
Baking time: 20 minutes
yield: 8 servings
raw material
2 tbsp butter
1/4 cup flour
1 tsp paprika
1 teaspoon cumin
1/2 tsp salt
1/4 tsp pepper
2 cups chicken broth
2 red bell peppers, seeded and diced
1 jalapeño, seeded and diced
2 cups heavy cream
1 egg
6 ounces cheddar cheese, cut into very small cubes
1 loaf of sourdough bread, torn into large pieces
1 bunch cilantro, chopped
1 pound bacon, cooked and diced
instruct
1. Preheat the oven to 425 degrees. Prepare a 9×13 pan and lightly spray it with nonstick spray.
2. In a medium saucepan, make a batter by melting the butter, then adding the flour and stirring into a foamy mixture. Season with paprika, cumin, salt and pepper. Pour in the chicken broth and stir well. Add the diced jalapenos and red bell pepper and bring to a boil. Once boiled, the mixture will thicken quickly. Once it thickens, remove from heat and set aside.
3. In a small bowl whisk together eggs and heavy cream. on hold.
4. In a large mixing bowl combine the croutons and cheddar cheese. Slowly pour cream mixture over top and stir to moisten everything. Then pour the chicken broth mixture over the top, add the cilantro and bacon, and stir to combine. Immediately transfer to the prepared 9×13 pan and spread evenly.
5. Bake at 425 degrees for 30 minutes, until the tops start to brown.
***Recipe inspired by Chef Tre Wilcox as seen in Top Chef Season 8 Episode 4