Made With
Potatobred StuffingIngredients
1 Bag Martin's Butter Bread or Potatobred Stuffing
1 Mexican Piloncillo Sugar Cone or 1/2 Cup Brown Sugar
3 Tablespoons Melted Butter
1/4 Cup Water
1/2 Cup Monterey Jack Shredded Cheese
1/2 Cup Toasted Peanuts
1/2 Raisins
1/4 Wild Rice (or any cooked rice)
1/2 Tablespoon Cinnamon
1/4 Cup Maple Syrup
Fresh Mint, to garnish
Serves: 4-6
Directions
Step 1
Preheat oven at 350 degrees. If using Martin’s Butter Bread, cut it in cubes and toast in oven until crunchy. If using stuffing bread, skip this step.
Step 2
Melt on log heat piloncillo sugar or brown sugar in a small pot with water and butter until it dissolves. Turn heat off, add cinnamon and mix well.
Step 3
In a large bowl, mix bread and sugar mixture together until well combined. Add peanuts, rice, and raisins. Place in a greased cast iron skillet, sprinkle cheese and bake for 10-12 minutes until golden brown.
Step 4
Remove from oven, drizzle maple syrup, garnish with fresh mint, and enjoy with your favorite milk and conversation around the table. Enjoy!
