- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 40 minutes
This stuffing will never replace Grandma's recipe, but it's a sweet compliment to the more savory stuffings usually served. Don't be surprised if your diners enjoy both.
- Non-fat cooking spray
- 1/2 Caribbean Red papaya
- 10 slices of whole-wheat bread
- 1/8 cup fresh spearmint leaves
- 1/2 cup salted butter, softened
- 1 cup sugar
- 3 eggs
Preheat oven to 350°F. Spray a 9x12-inch baking dish with cooking spray.
Peel the papaya. Cut in half and discard the seeds. Chop into bite-sized pieces. Add 1/2 of the pieces to a large bowl, reserving the rest for another dish.
Slice the crusts off the bread. Cut into small cubes. Add to the large bowl.
Roughly chop the spearmint leaves. Add to the large bowl.
In another large bowl, add the butter and sugar. With an electric mixer on medium speed, turn into a soft creamy texture. Add the eggs one at a time and mix until blended.
Add the papaya pieces and bread cubes. Toss to coat. Add to the baking dish.
Bake for 40 minutes. Let sit a few minutes to firm up before serving. If desired, cover and refrigerate for up to 3 days. Reheat, if desired, for 15 minutes in a 350°F oven.