Description
This easy Cajun stuffing recipe features day-old bread, ground chicken, the (Holy Trinity) of vegetables, and warm spices, baked to a moist, savory perfection. It’s a hearty and flavorful dish perfect for family dinners or special occasions, with a unique tangy-sweet glaze from pomegranate molasses.
Ingredients
- 1.1 lbs day-old French bread or cornbread, cut into 0.5-inch (1.5 cm) cubes
- 0.25 cup (60 ml) olive oil
- 1 large onion (200 g), finely diced
- 2 celery stalks (150 g), finely diced
- 1 green bell pepper (150 g), finely diced
- 2 cloves garlic, minced
- 1 lb (450 g) ground chicken
- 1 teaspoon (5 g) dried thyme
- 0.5 teaspoon (2 g) ground cinnamon
- 0.25 teaspoon (1 g) ground allspice
- 0.125 teaspoon (0.5 g) ground nutmeg
- 0.5 teaspoon (2 g) cayenne pepper, or to taste
- 2 teaspoons (10 g) fine sea salt, or to taste
- 0.5 teaspoon (2 g) freshly ground black pepper
- 2 cups (480 ml) chicken broth
- 2 large eggs, lightly beaten
- 0.5 cup (60 g) unsalted pistachios, shelled and roughly chopped
- 0.25 cup (30 g) fresh parsley, chopped
- 0.25 cup (60 ml) pomegranate molasses, divided
- 0.5 cup (80 g) fresh pomegranate arils, divided
- 0.25 cup (15 g) fresh mint leaves, finely chopped
Instructions
- Prep Ingredients: Preheat oven to 375(deg)F (190(deg)C). If bread isn’t stale, spread 1.1 lbs (500 g) bread cubes (0.5-inch / 1.5 cm) on a baking sheet and toast for 10-15 minutes until golden and crisp; set aside.
- Cook Ground Chicken: Heat 0.25 cup (60 ml) olive oil in a large skillet. Add 1 lb (450 g) ground chicken, breaking it up, and cook for 8-10 minutes until browned and cooked through. Drain any excess fat.
- Saute Vegetables And Spices: In the same pan, add the diced onion, celery, and bell pepper. Sauté for 8-10 minutes until softened. Stir in 2 minced garlic cloves and all the dried spices (thyme, cinnamon, allspice, nutmeg, cayenne, salt, black pepper); cook for 1 minute until fragrant.
- Combine Ingredients: In a large bowl, combine the toasted bread, cooked chicken and vegetable mixture, half of the chopped pistachios, and half of the pomegranate arils, along with the chopped fresh parsley. In a separate bowl, whisk together the chicken broth, 2 lightly beaten large eggs, and 2 tablespoons (30 ml) of the pomegranate molasses. Pour the liquid mixture over the bread mixture and toss gently until the bread is evenly moistened.
- Bake Stuffing: Transfer the mixture to a lightly oiled 9×13-inch (23×33 cm) baking dish. Bake for 40-50 minutes in the preheated oven until golden brown, crisp on top, and the interior is set (a knife inserted should come out clean). If the stuffing appears dry, splash in 2-3 tablespoons of warm broth during baking.
Notes
For a time-saving hack, toast bread cubes the night before. If stuffing appears too moist, bake uncovered for an additional 5-10 minutes. For a low-carb option, reduce bread and increase vegetables; for a vegan option, use plant-based ground and vegetable broth. Garnish with remaining pomegranate molasses, arils, and mint for best presentation and flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup (180 g)
- Calories: 400 calories
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 100 mg
Keywords: easy stuffing, cajun, high-protein, family dinner, weeknight meal, day-old bread, pomegranate, pistachios, Holy Trinity, savory