Spicy Lemon-Ginger Bread Stuffing
Updated Nov. 11, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2fresh green chiles, like jalapeño or serrano, seeded and coarsely chopped
- 1lemon, halved and seeded (use organic because the skin will be eaten)
- 2inch piece fresh ginger, peeled and coarsely chopped
- 1clove garlic, peeled
- 1½cups large bread crumbs, torn from day-old coarse white bread
- 1teaspoon caraway seeds (optional)
- 3tablespoons melted butter
Nutritional analysis per serving (6 servings)
194 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender or food processor, combine the chiles, half of the lemon (pulp, peel and all), ginger and garlic. Pulse together until finely chopped. (Or, finely chop ingredients together with a large knife.)
- Step 2
Transfer to a bowl, and add the bread, caraway seeds and melted butter. If the stuffing seems dry, squeeze the remaining lemon half over the mixture and toss again.
Private Notes
Comments
This was the star of our Thanksgiving dinner. Everyone had seconds and no leftovers. I used store-bought bread cubes and added a cup of broth for moisture. I baked it in a dish, not in the cavity. The lemon/ginger flavors cut through the heaviness of the rest of the meal. I can imagine it would be very good with chicken, too.
Where are the cooking instructions?! As in what do you do with it once it’s assembled? Stuff the bird? Heat it in the oven?
oven temp? time?
Don’t use the pith of the lemon! Yuck. I doubled the recipe to use as dressing and used a whole lemon. But, the lemon made the dressing so bitter that it was inedible. I made this to go with an Asian spiced duck. I liked the ginger and the jalapeño. The idea of the lemon was nice. But this recipe needs to be seriously tweaked. I can’t imagine that it would be any more edible stuffed inside a chicken. Use the spice combination, and your imagination to make something edible.
Delicious recipe. I added some broth too this, otherwise I feel it would have been too dry. I baked at 350 until it started to brown a bit on top, for those who were asking.
What are cooking instructions? Pretty much any temp until it’s 165?