CROUTON CONFETTI CABBAGE STUFFING

CROUTON CONFETTI CABBAGE STUFFING image

Provided by Rose Mary Mogan

Time 1h10m

Number Of Ingredients 17

6 slice stale bread, cubed & toasted
6 clove garlic, minced
1 large red onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
4 c shredded cabbage, medium shreds
3 stalk(s) celery, chopped
2 large yellow onions, chopped
3 large 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(s) cream of chicken soup, undilued
3 large eggs, room temperature
1 jar(s) 8 oz. roasted red peppers, chopped
1 1/2 c chicken broth, or as desired for moistness

Steps:

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.