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


  1. Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set.
  2. 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.
  3. 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.
  4. 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.
  5. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.
  6. Reheat the remaining mole sauce and serve alongside the stuffing, or use it to baste poultry or meat.