Mexican Red Mole Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 50 min


1/4 cup; butter or margarine

1 1/2 cups; diced chayote or zucchini

3/4 cup; diced red onion

1/2 cup; diced celery

1 clove garlic, minced

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

2 cups; chicken broth

2 tablespoons; red mole paste


  • Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set.
  • Place the butter or margarine in a large skillet, and melt over medium heat. Add the chayote or zucchini, onion, celery, and garlic, and sauté for 5 minutes, or until the vegetables are tender. Stir in the stuffing mix and remove the skillet from the heat, setting aside.
  • Place the broth in a medium-sized saucepan and bring to boil over high heat. Reduce the heat to low, add the mole paste, and use a wire whisk to whip the broth for 10 minutes, or until well mixed.
  • Stir 1 cup of the mole sauce into the stuffing mixture. Then transfer the stuffing to the prepared dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
  • If a crisp top is desired, uncover the dish and bake for 10 additional minutes.
  • Reheat the remaining mole sauce and serve alongside the stuffing, or use it to baste poultry or meat.