- 2 tablespoons butter
- 3/4 cup chopped onion
- 3/4 bunch celery
- 1/2 cup red bell pepper
- 1/4 cup pecans or walnuts, toasted
- 2 tablespoons chopped parsley leaves
- 1 (6 ounce) box prepared stuffing mix
- 2 firm ripe Hass avocados, pitted, peeled and cubed
- In skillet, melt butter over medium heat. Add onion, celery, bell pepper and parsley; saute for 4 minutes stirring occasionally.
- Stir in pecans, stuffing mix, water (according to package directions) and avocado.
- Grease a 1-quart casserole and spoon in stuffing. Bake in preheated 350 degrees F oven for 20 to 25 minutes until top is lightly browned and stuffing is heated through. Serve.