Side dishe for 11
Pearl Onion Stuffing
Bolillo stuffing combines pearl onions, celery, herbs, pumpkin seeds, ancho chiles, and pesto before baking until firm.
$0.91per serving $
105 minstart to table
11servings
AmericanVegetarianBudgetSide dishesThanksgiving on a budgetFall
Ingredients
- 6 bolillo rolls
- 10 oz white pearl onions
- 3 stalks celery
- 3 cloves garlic
- 1 quart vegetable stock or broth
- 1/4 cup thinly sliced fresh sage (optional)
- 1/2 cup dried cranberries (optional)
- 1 cup roasted (optional)
- 2 cups peeled
- kosher salt
- freshly ground black pepper
- 1 tbsp olive oil
- 3 dried ancho chiles
- 1 cup cilantro pesto
- 1 large egg
Steps
- Heat the oven to 350 F, tear the bolillo rolls onto a baking sheet, and bake for 20 minutes.
- Cook the pearl onions, celery, garlic, and olive oil in a large skillet over medium heat for 12 minutes.
- Add the ancho chiles and peeled pieces, and cook for 8 minutes.
- Combine the toasted bread, cooked vegetables, cilantro pesto, roasted ingredient, sage, cranberries, salt, pepper, stock, and egg in a large bowl.
- Transfer the mixture to a greased 9-by-13-inch baking dish and cover it with foil.
- Bake at 375 F for 35 minutes, then uncover and bake for 10 minutes until the center reaches 160 F.
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