Roasted Pepper & Pesto Stuffing

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15 minutes prep time
50 minutes cook time
Serves 6

Ingredients

50 mL prepared basil pesto 1/4 cup
30 mL Imperial Margarine, melted 2 tbsp
1.5 L cubed day-old focaccia (or other bread) 6 cups
250 mL chopped roasted red pepper, blotted 1 cup
125 mL chopped green onion 1/2 cup
1 egg, beaten 1
175 mL Knorr Vegetable or Chicken Broth 3/4 cup
175 mL shredded Asiago or Mozzarella cheese 3/4 cup
30 mL pine nuts, toasted (optional) 2 tbsp

Directions

Preheat the oven to 350° F (180° C). Blend the pesto with the margarine. Toss the focaccia with the pesto mixture, red pepper, green onion and egg in a large bowl. Transfer to a greased, 7 x 11-inch (2 L) casserole.

Heat the chicken broth and pour evenly over the casserole, let stand for 15 minutes. Cover and bake for 30 minutes. Uncover and sprinkle with cheese and pine nuts (if using). Bake for 15 to 20 minutes or until golden and set.

Featuring some of today’s most popular restaurant flavours in a stuffing is a great way to add flair to your usual dinnertime repertoire. This recipe makes 8 cups (2 L) of stuffing which is enough to fill a small (8 to 10 lb/ 4 to 5 kg) turkey.

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