Roasted Red Pepper And Sausage Stuffing
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Chorizo Sausage (bulk)6 stalks
Celery (chopped)1 cup
Dried Cranberry1 tbsp
Garlic (minced)1 tbsp
Parsley (chopped fresh)1 tbsp
Thyme (chopped fresh)1 tbsp
Rosemary (chopped fresh)2 tbsps
Poultry Seasoning1 tsp
Salt1 tsp
Ground Black Pepper1 cup
Chicken BrothDirections:
1
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source
2
Line a baking sheet with aluminum foil
3
Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet
4
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 15 minutes
5
Place the blackened peppers into a bowl, and tightly seal with plastic wrap
6
Allow the peppers to steam as they cool, about 20 minutes
7
Once cool, remove the skins and discard
8
Reduce the oven temperature to 375 degrees F (190 degrees C)
9
Grease a 9x13-inch baking dish
10
Meanwhile, heat a large skillet over medium-high heat and stir in the sausage
11
Cook and stir until the sausage is crumbly, evenly browned, and no longer pink
12
Drain and discard any excess grease, then pour into a large mixing bowl, and allow to cool
13
Chop the roasted peppers, and place them in the bowl with the sausage along with the bread cubes, onion, celery, cranberries, garlic, parsley, thyme, rosemary, poultry seasoning, salt, and black pepper
14
Pour the chicken broth overtop, and stir until evenly blended
15
Pack the stuffing into the prepared baking dish
16
Bake in the preheated oven until the stuffing is golden brown and crispy on top, about 30 minutes