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Bell Pepper and Raisin Stuffing Casserole

1 cup butter
2 red bell peppers, seeded and chopped
10 green onions, chopped
1 12 cups fresh parsley, chopped
3 tablespoons minced fresh garlic
1 teaspoon dried rosemary (or use 1 tablespoon fresh chopped rosemary, or to taste)
1 (10 ounce) can sliced mushrooms, drained (or use fresh sliced mushrooms that have been sauteed first)
1 12 cups raisins
34 cup chopped black olives (use Kalamata olives, pitted and sliced if possible)
14 cup grated parmesan cheese (can use more)
12 cups white bread (use French or Italian-style bread, crusts removed and diced into 1/3-inch cubes)
34 cup chicken broth (more if needed)


Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. Place the bread cubes in a large bowl. In a medium saucepan melt butter. Add in the red pepper, green onions, parsley, garlic, rosemary and black pepper; saute for about 5 minutes. Add in the raisins, olives and drained mushooms; saute for another 5 minutes. Place the sauteed veggies into the bowl with the bread. Season with salt and pepper and add/mix in the Parmesan cheese. Add in enough chicken broth to stuffing mixture starting with about 3/4 cup and adding in more if needed to moisten the stuffing (you should not have to use more than 1 cup broth). Transfer to prepared baking dish. Brush one side of the foil generously with butter, then cover the casserole with the foil (butter-side down). Bake for 30 minutes. Remove from oven, uncover then return to oven to bake (uncovered) another 25-30 minutes, or until the top is crisp and golden brown. Delicious!

Source: www.food.com