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Southwestern Style Stuffing Recipe

Sometimes classic Thanksgiving recipes need to be spiced up. Here I created a stuffing recipe based around Southwestern flavors.

Included in this dish are bacon, jalapenos, corn, and black beans. Throw in some paprika, cumin, and mesquite seasoning, and you’ve got a dish that packs a punch while still bringing home that classic Thanksgiving feel.

  • 1 tablespoon Olive Oil
  • 15 slices of Bacon, Diced
  • 5 medium-sized jalapenos, minced
  • 1 10-ounce bag of Frozen Corn, Thawed
  • 1 15-ounce can of Black Beans, in juice
  • 1 Banquette of French Bread, Cubed into about 6 cups
  • 2 teaspoons Paprika, feel free to also use Smoked Paprika if you prefer
  • 1 teaspoon Cumin
  • 1-2 teaspoons Mesquite Seasoning
  • Salt and Pepper, to Taste

Heat the olive oil in a large pot over medium heat. Add the diced bacon and sauté until browned. Be sure not to make the bacon too crispy. Once the bacon is cooked, add the diced jalapeno and sauté until the jalapenos softens and is lightly browned.

Add the corn and black beans; be sure to add the juices in the can of black beans as well. Stir until the corn and black beans are cooked, about 3-5 minutes.

Add the cubed bread and stir to coat the bread in all the juices. Cook for a few minutes to allow the bread to get a little crispy and not mushy. To finish off the dish, add the paprika, cumin, mesquite seasoning, salt, and pepper. Add more of each spice if needed.

If serving immediately, transfer the stuffing to a serving dish. If not, cover the pot and reduce the heat to low/simmer. You can also make this dish a day ahead by storing the cooked stuffing in the refrigerator and reheating the stuffing in the oven at 325 degrees for about 30 minutes.

As leftovers, this stuffing lasts up to 5 days.




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