Roasted Red Pepper Stuffing
Autumn-inspired and easy to prepare, this Roasted Red Pepper Stuffing is a must-have for your Thanksgiving dinner. No leftovers here!
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Cooking tools:
- Baking pan
- Baking sheet
- Mixing bowl
- Oven
- Chef's knife
- Cutting board
- Spatula
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 4 red bell peppers, roasted, seeds removed, and cut in 1-inch pieces
- 2 slices dry bread, cut into cubes
- 2 cups sweet potatoes, peeled and cut into 1-inch cubes
- 1 Granny Smith apple, core removed and cut into 1-inch chunks
- 1 cup finely chopped white onion
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 2 tbsp chopped fresh parsley or 2 tsp dried
- 2 tsp dried thyme
- 1 tbsp poultry seasoning
- Sea salt
- black pepper
- 1 cup chicken or vegetable broth
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