Confit Byaldi Skillet Stuffing
Ingredients
- 8 cups BEN’S ORIGINAL™ Traditional White Bread Stuffing, prepared
- 3 cups roasted red bell peppers ¾ cup vegetable broth
- ¼ cup white onion, peeled, roughly chopped
- ½ teaspoon salt
- ½ tablespoon extra-virgin olive oil
- 8 ounces zucchini, washed, sliced into 2-millimeter rounds
- 8 ounces yellow squash, washed, sliced into 2-millimeter rounds
- 8 ounces baby eggplant, washed, sliced into 2-millimeter rounds
- 4 cups frozen corn, thawed
- 2 tablespoons light olive oil
- 1 cup mozzarella cheese
Confit Byaldi Skillet Stuffing
Makes: 16 servings
A twist on French ratatouille, these fresh and flavorful vegetables are perfectly paired with BEN’S ORIGINAL™ Traditional White Bread Stuffing and creamy mozzarella.
Direction
- Preheat oven to 225ºF.
- Into a blender pitcher, add roasted bell peppers, vegetable broth, onion, garlic, salt and extra-virgin olive oil. Blend on high until smooth. Transfer to a 2-inch half hotel pan.
- Shingle zucchini, squash and eggplant in one layer over the blended veggies in the pan. Top with parchment paper and cook in preheated oven for about 2 hours.
- Remove byaldi from oven and reserve for assembly.
- Preheat broiler. Mix corn with stuffing.
- Heat 4 cast iron skillets with light olive oil. When oil begins to smoke, divide stuffing-corn mixture among the pans, spreading out the mixture to the edges of the pans.
- Layer reserved byaldi from step 4 atop each of the stuffing mixtures, then top each with mozzarella cheese.
- Place under the broiler and melt cheese until it begins to turn golden brown.
- Remove pans and garnish with chopped basil. When pans are cool enough, serve.