Serves: 8
Total Calories: 751

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
6 cups seasoned stuffing mix
2 cups chicken broth
2 tablespoons red mole paste

*Chayote-a member of the squash family-is available in some supermarkets, specialty stores, and Mexican markets

1. Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.

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 it aside.

3. Place the broth in a medium-sized saucepan and bring to a 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, cover, and bake for 30 to 40 minutes, or until heated through. 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.

Nutritional Facts:

Serves: 8
Total Calories: 751
Calories from Fat: 300

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
New England Oyster Dressing
Spicy Southwestern Corn Stuffing
Texas-Style Bourbon Stuffing
Hawaiian Tropical Stuffing
Taste Of Italy Stuffing
Mediterranean Stuffing
Chinese-Ginger-Sesame Stuffing
Chinese Shiitake Mushroom Stuffing
Mexican Red Mole Stuffing
Mexican Chorizo and Salsa Stuffing
German-Style Apple and Sausage Stuffing