Home | Recipes | Sundried Tomato Parmesan Stuffing
Sundried Tomato Parmesan Stuffing
Yield: 1 Quart – 16 – 2 ounce Servings
Volume & Weighted Measurements
2 tsp – 0.32 oz Canola Oil ¼ cup – 1.49 oz Onion, yellow, peeled and diced 1/8” ¼ cup – 1.98 oz Red Pepper, diced 1/8” ¼ cup – 1.28 oz Green Pepper, diced 1/8” ¼ cup -3.28 oz Seafood Concentrate 1 ½ cup – 12 oz Cream Cheese 2 tbsp – 1.04 oz Ranch Dressing 1 ½ tbsp – 1.48 oz Tomato Paste 1 tbsp – 0.92 oz Sundried Tomato in oil, minced 2 tbsp – 0.67 oz Parmesan Cheese, grated 1 ½ tsp – 0.45 oz Garlic, minced 1 tbsp – 0.14 oz Basil IQF, minced ¼ tsp – 0.04 oz Kosher Salt ¼ tsp – 0.04 oz Black Pepper, ground ½ cup – 2 oz Ritz Cracker Crumbs ½ cup – 1.75 oz Bread Crumbs ¼ cup – 1.60 oz Surimi, chopped to ¼” size
Method of Preparation:
1. Heat a sauté pan and add the canola oil and diced onions. Cook that for about 1 minute and then add the diced green and red pepper into the sauté pan and cook for about another 1 or 2 minutes. Take it off the heat. Then set the mixture aside to cool properly and reserve for later. 2. Soften the cream cheese and then put it into a kitchen aid mixer. Add the cubed soft cream cheese and start to cream it at low speed and increase to medium low speed and scrape the bowl intermittently. 3. Then add the seafood concentrate, black pepper, salt, tomato paste, ranch dressing and minced garlic. Then turn the mixer on again at low speed to start with and then up to medium low for 2 minutes. Scrap the bowl and turn the mixer on again for another minute. 4. Then add in the basil, the onion and pepper mixture, Ritz cracker crumbs, bread crumbs, chopped Surimi meat and parmesan cheese. Turn the mixer on again on low speed to start and then on to medium low speed for 1 minute and scrape the bowl and mix on medium low speed again for another 2 minutes.
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