Roasted Red Pepper Stuffing
A side dish no Thanksgiving dinner is complete without. Bring this autumn-inspired dish to your dinner this year and we'd be surprised if you go home with any leftovers.
Timing
Easy
What You'll Need
Directions
- Preheat the oven to 400 degrees F.
- Place all the ingredients in a bowl except the broth. Toss to mix. Grease an 8 x 8-inch pan. Place the mixture into the pan. Spread evenly and pour the broth over top of all of it. Press down to pack it tightly.
- Put in the oven and bake for 30 minutes. Serve.
To roast the peppers: Cut the peppers in half and remove the seeds. Flatten the peppers. Place on a baking sheet and place under the broiler. Broil until the skins blacken. Remove from the oven and let cool. Peel the skin off the peppers and discard the skins. This can be done ahead of time. The peppers can be stored in an airtight container in the refrigerator for several days or stored longer in the freezer
Note: If roasting a chicken or turkey, the stuffing can be stuffed into the bird and baked with it.
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