Oaxacan Stuffing

This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.

Oaxacan Stuffing

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  • Prep Time


  • Total Time


  • Servings



  • 12-oz. piece whole wheat bread,

  • cut into ½" cubes (about 7 cups)

  • 14

    tbsp. unsalted butter

  • 2

    large white onions, chopped

  • 2

    ribs celery, chopped

  • 1

    bulb fennel, cored and chopped

  • 4

    apples, cored and chopped

  • 4

    cloves garlic, finely chopped

  • 2

    poblano chiles, roasted, peeled,

  • stemmed, seeded, and chopped

  • 6

    oz. pitted prunes (about 26), halved

  • ¾

    tsp. ground cumin

  • ¾

    tsp. freshly ground black pepper,

  • plus more to taste

  • ½

    cup finely chopped flat-leaf parsley leaves

  • 2

    tbsp. finely chopped chives

  • 1

    tbsp. orange zest

  • Kosher salt, to taste

  • 3

    eggs, lightly beaten


1. Heat oven to 400˚. Spread the bread cubes on a large baking sheet and bake until slightly toasted and dry, about 15 minutes; transfer to a large bowl and set aside. 2. Melt the butter in an 8-qt. Dutch oven over medium-high heat. Add the onions, celery, and fennel and cook until soft, 15–20 minutes. Add apples, garlic, and poblano chiles and cook until apples are tender, about 10 minutes. Add the prunes, cumin, pepper, parsley, chives, orange zest, and salt and cook, stirring occasionally, until hot, about 2 minutes. 3. Transfer mixture to the bowl with the bread cubes; gently stir until combined. Let cool for 10 minutes. Stir in the eggs and season with salt and pepper. Transfer stuffing to a 2-qt. oval baking dish and bake until browned and bubbly, about 1 hour and 15 minutes. Let cool for 10 minutes before serving.


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