Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, spicy sriracha stuffing. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Try Blue Diamond Bold Almond Flavors Today. Great recipe for Spicy Sriracha Stuffing. Loaded with veggies and topped with crunchy almonds, this slightly spicy stuffing adds a fun twist to traditional turkey stuffing. Add the jalapeño, bell peppers, onions, garlic, salt and black pepper.
Spicy Sriracha Stuffing is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Spicy Sriracha Stuffing is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook spicy sriracha stuffing using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Spicy Sriracha Stuffing:
- Make ready 6 tablespoons butter
- Prepare 1 very large onion, chopped
- Take 3 medium stalks celery, thinly sliced on the diagonal
- Prepare 2 medium carrots, peeled and thinly sliced on the diagonal
- Prepare 2-4 tablespoons sriracha sauce
- Make ready 1 teaspoon dried basil
- Make ready 1 (20 oz.) loaf rustic Italian bread, torn or cut into 3/4-inch pieces (about 11
- Prepare slightly heaping cups), lightly toasted
- Prepare 2 1/2-3 cups chicken stock or vegetable broth
- Get 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
If it is too thick, a small amount of water can be added, but take care not make it too thin and runny. Add the sauce to the bowl with the mushroom stems and gently stir to combine. Spoon the mixture evenly into each mushroom cap. Cover a large baking sheet with parchment paper.
Steps 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.
Spoon the mixture evenly into each mushroom cap. Cover a large baking sheet with parchment paper. Combine cereal, nuts and pretzels in a large mixing bowl or plastic bag. In a small saucepan over medium heat, melt the butter. Whisk in the brown sugar and continue cooking until fully melted.
So that’s going to wrap this up for this exceptional food spicy sriracha stuffing recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
