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Spicy Sriracha Stuffing
Spicy Sriracha Stuffing

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Every person likes to have dessert just after their meals and if you are one of those people you may want to consider some citrus fruit. All the nutrition in citrus fruit, including vitamin C, are in addition essential for maintaining your health. You may also want to combine a number of things like orange sections, shredded coconut blended with a teaspoon of honey.

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We hope you got benefit from reading it, now let’s go back to spicy sriracha stuffing recipe. You can cook spicy sriracha stuffing using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Spicy Sriracha Stuffing:
  1. Take 6 tablespoons butter
  2. Use 1 very large onion, chopped
  3. Get 3 medium stalks celery, thinly sliced on the diagonal
  4. Use 2 medium carrots, peeled and thinly sliced on the diagonal
  5. Provide 2-4 tablespoons sriracha sauce
  6. Get 1 teaspoon dried basil
  7. Prepare 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. Use 2 1/2-3 cups chicken stock or vegetable broth
  10. Prepare 1/4 cup chopped fresh Italian parsley
  11. Prepare to taste Garlic salt
  12. Take 3/4 cup Blue Diamond Bold Sriracha Flavored Almonds, coarsely chopped
Instructions to make 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.

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