crouton confetti cabbage stuffing

cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

I created this delicious tasting side dish of stuffing to go with a Cornish Hen Dinner I was having. I wanted to incorporate left over veggies I had in the fridge, & although cabbage are not typical in a bread stuffing, they were excellent in this stuffing dish. It is a great way to encourage your kids to eat their vegetables. The soup & eggs created a very moist stuffing just the way we like it. The spices added lots of flavor. It was the perfect compliment to the Baked Cornish Hens. It was quick simple & easy. You can even use all croutons or all toasted bread what ever you have on hand

serves Serves at least 8 or more
prep time 35 Min
cook time 35 Min
method Bake

Ingredients For crouton confetti cabbage stuffing

  • 6 slice
    stale bread, cubed & toasted
  • 6 clove
    garlic, minced
  • 1 lg
    red onion, chopped
  • 1 lg
    red bell pepper, chopped
  • 1 lg
    green bell pepper, chopped
  • 4 c
    shredded cabbage, medium shreds
  • 3 stalk
    celery, chopped
  • 2 lg
    yellow onions, chopped
  • 3 lg
    carrots, shredded
  • 2 Tbsp
    extra virgin oil
  • 1 1/2 tsp
    each steak seasoning & sage
  • 2 tsp
    dried thyme
  • 6 c
    salad crouons
  • 1 can
    cream of chicken soup, undilued
  • 3 lg
    eggs, room temperature
  • 1 jar
    8 oz. roasted red peppers, chopped
  • 1 1/2 c
    chicken broth, or as desired for moistness

How To Make crouton confetti cabbage stuffing

  • 1
    Cube sliced bread and toast till crisp.
  • 2
    Chop and shred all veggies.
  • 3
    Add olive oil to a large skillet, and heat over medium high heat. Add in the chopped & shredded veggies, and cook about 5 to 8 minutes until veggies are crisp tender. PREHEAT THE OVEN TO 350 DEGREES F. Spray a 9X13 size casserole dish with non stick cooking spray, and set aside till needed.
  • 4
    Add toasted bread cubes & salad croutons to a large bowl.
  • 5
    Add the sautéed veggies to toasted bread bowl & Spices, and stir till combined together.
  • 6
    Add soup to a medium size bowl and add in the room temperature eggs. Beat together until blended.
  • 7
    Now pour soup mixture over stuffing, add in the chopped roasted red peppers, and stir to blend together.
  • 8
    Pour stuffing mixture into prepared casserole dish & bake at 350 degrees F. oven for 25-35 minutes or until piping hot and bubbling around outer edge.
  • 9
    Remove from oven and serve with your favorite side dishes.