Easy Recipe Spicy Sriracha Stuffing Home Style

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12 ingredients, 5 steps, cooking Spicy Sriracha Stuffing

Hi all, now you get cook recipe Spicy Sriracha Stuffing with 12 ingredients and 5 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 12 ingredients and 5 stages of easy cooking Spicy Sriracha Stuffing.

Ingredients for Spicy Sriracha Stuffing

1. You need 6 tablespoons : butter.
2. You need 1 : very large onion, chopped.
3. It’s 3 : medium stalks celery, thinly sliced on the diagonal.
4. You need 2 : medium carrots, peeled and thinly sliced on the diagonal.
5. You need 2-4 tablespoons : sriracha sauce.
6. You need 1 teaspoon : dried basil.
7. You need 1 (20 oz.) : loaf rustic Italian bread, torn or cut into 3/4-inch pieces (about 11.
8. Prepare : slightly heaping cups), lightly toasted.
9. You need 2 1/2-3 cups : chicken stock or vegetable broth.
10. It’s 1/4 cup : chopped fresh Italian parsley.
11. Prepare to taste : Garlic salt.
12. Prepare 3/4 cup : Blue Diamond Bold Sriracha Flavored Almonds, coarsely chopped.

If all cooking materials Spicy Sriracha Stuffing it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Process Cooking Spicy Sriracha Stuffing

1. Preheat oven to 350°F and lightly butter an 11 X 7-inch baking dish or coat with nonstick cooking spray.
   
2. 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.
   
3. 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,
   
4. Transfer to prepared baking dish and sprinkle with remaining almonds. Bake for 50 minutes, tenting lightly with foil if the top browns too quickly.
   
5. 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.
   
6. Finish and Enjoy.

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