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Split Pea Soup Stuffing with Pan-Fried Hot Dogs




In a four-quart pot with lid, bring water, the contents of the large bag of Manischewitz Split Pea Soup Mix and packet of seasoning to a boil.


Lower the flame, cover, and simmer for 30 minutes. Check on the pot and stir every 10 minutes to make sure the peas are not sticking to the bottom and burning. If needed, add a half cup more water to prevent burning. Set aside.


Turn stove to medium-high heat and add the oil to the pan.  Sauté the onion and celery for eight minutes, until translucent and just starting to turn brown. Add garlic and hot dogs and cook for another five minutes until the hot dogs are browned.  


Preheat oven to 350 degrees Fahrenheit.


In a large bowl, add in the ciabatta, vegetable broth, egg, spices, split pea soup mixture and onion hot dog mixture. Mix until thoroughly combined.


Spray a nine- by 13-inch pan with nonstick cooking spray and pour stuffing mixture into the pan. Bake for one hour 15 minutes until cooked through and nicely browned on top. Serve warm.