Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, spicy sriracha stuffing. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spicy Sriracha Stuffing. by: Blue Diamond. Loaded with veggies and topped with crunchy almonds, this slightly spicy stuffing adds a fun twist to traditional turkey stuffing. Spicy Sriracha Stuffing. by: Blue Diamond.
Spicy Sriracha Stuffing is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Spicy Sriracha Stuffing is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have spicy sriracha stuffing using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Sriracha Stuffing:
- Prepare 6 tablespoons butter
- Make ready 1 very large onion, chopped
- Take 3 medium stalks celery, thinly sliced on the diagonal
- Get 2 medium carrots, peeled and thinly sliced on the diagonal
- Get 2-4 tablespoons sriracha sauce
- Get 1 teaspoon dried basil
- Take 1 (20 oz.) loaf rustic Italian bread, torn or cut into 3/4-inch pieces (about 11
- Get slightly heaping cups), lightly toasted
- Make ready 2 1/2-3 cups chicken stock or vegetable broth
- Make ready 1/4 cup chopped fresh Italian parsley
- Take to taste Garlic salt
- Make ready 3/4 cup Blue Diamond Bold Sriracha Flavored Almonds, coarsely chopped
Spicy Sriracha tuna wraps make a great alternative to spicy tuna rolls and are light and refreshing. This spicy stuffing, however, is anything but mundane! With three kinds of peppers, cheesy homemade cornbread, and Gluten-Free Spicy Sausage Stuffing. It's nothing compared to using a bottle of Sriracha on food.
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.
Well, we survived the Sriracha shortage scare, and the fiery Thai-descended ketchup is as plentiful as ever. Yes, I find it milder than Tabasco. It's more around the heat of Jalapeno Tabasco (the green stuff). It is also much sweeter, which helps make it seem less hot. These Spicy Sriracha Shrimp Tacos are easy to make, have a little kick and are so fun for summer!
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