0 0
Cuban-Inspired Adventure Stuffing Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 cups chicken stock or 2 cups chicken broth
1/2 cup olive oil
1 small onion (cut in a 1/2-in dice)
3 garlic cloves (minced)
1 stalk celery (cut in a 1/2-in dice)
1/2 cup carrot (diced)
1 red bell pepper (seeded & cut in a 1/2-in dice)
2 cups fresh corn kernels (approx 4 ears)
1 lb chorizo sausage (cut in a 1/2-in dice) or 1 lb salami (cut in a 1/2-in dice)
1 lb cornbread (crumbled)
salt & pepper
1 bunch scallion (chopped)
2 tablespoons fresh thyme leaves (chopped)

Nutritional information

482.8
Calories
292 g
Calories From Fat
32.5 g
Total Fat
9 g
Saturated Fat
59.6 mg
Cholesterol
945.1 mg
Sodium
31.6g
Carbs
1.8 g
Dietary Fiber
4.2 g
Sugars
16.9 g
Protein
189 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuban-Inspired Adventure Stuffing Recipe

Features:
    Cuisine:

    This is a different kind of stuffing with the cornbread - not quite like regular stuffing, but quite good. used a spicy soy Mexican chorizo for this (at half the quantity since it is really spicy) and just a tablespoon of oil to saut the veggies. This recipe filled a lasagna pan to the top, and looked like a huge amount, but in the end if you are eating it for a meal it will feed about half the number as the side dish serving size.

    • 65 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Stuffing for the Adventurous (Cuban-Style),Found in the most recent email I received from Grandparents.com, this unique recipe is by Miami-based celebrity chef *Douglas Rodriguez* who (at 43 yrs of age) has been hailed as the *Godfather of Nuevo Latino Cuisine* . He is also a cookbook author & owner of award-winning restaurants in Miami, Philadelphia, Scottsdale & Chicago. This recipe shares his fondness for the Thanksgiving holiday, his memories of his apron-clad grandmother cooking in their Miami kitchen & his Cuban heritage. (Times have been estimated. 20 min was allowed for ingredient prep & the overall times reflect only the time spent getting the stuffing ready for the turkey or the oven.) *Enjoy* !,This is a different kind of stuffing with the cornbread – not quite like regular stuffing, but quite good. used a spicy soy Mexican chorizo for this (at half the quantity since it is really spicy) and just a tablespoon of oil to saut the veggies. This recipe filled a lasagna pan to the top, and looked like a huge amount, but in the end if you are eating it for a meal it will feed about half the number as the side dish serving size.,This was going to be an adventure for me just because I have never made stuffing or dressing with cornbread before. Everything was so unique in this recipe that I don’t know where to start. I made this almost exactly as posted, except I chopped my vegetables finer than dice and had to use frozen corn kernels (no fresh around here this time of year). I then sprayed a casserole with non-stick cooking spray and baked it in the oven as directed, serving on the side of a lovely roast chicken. This stuffing does make a lot, but I was glad it did! We ate so much of it, and enjoyed every bite. The chorizo was a really nice touch, while the corn and the cornbread gave it a hint of sweetness. And to top it off, the dish is just so colorful! I will definitely be making this adventure again! Made for Best of 2012 Tag Game.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Reduce Chicken Stock in a Saucepan Over Med-High Heat to 1 Cup.

    2
    Done

    Heat Olive Oil in a Heavy-Bottom Saut Pan or Skillet & Add the Onion, Garlic, Celery, Carrot, Bell Pepper, Corn & Chorizo. Saut For 10 Min, Stirring Occ, Till the Celery & Onion Are Soft.

    3
    Done

    Stir in Crumbled Cornbread & Reduced Chicken Stock Till Thoroughly Mixed Together. Season W/Salt & Pepper to Taste & Stir in the Scallions & Thyme.

    4
    Done

    Remove the Pan Form the Heat & Set Aside to Cool Completely, Till You Are Ready to Stuff Your Turkey. If You Choose not to Stuff the Bird, Bake in a Casserole Dish at 350f For 1 Hr, Covered.

    5
    Done

    Note: Yield = 10-12 Servings . *or* . Enough to Stuff a 20-25 Lb Turkey.

    Avatar Of Reagan Ward

    Reagan Ward

    Coffee connoisseur brewing up the perfect cup of joe with care and precision.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Hash Brown Casserole
    Mrs. C. Alfred Bergsten'S Recipe From The Philathea Cook Book Of Elim Baptist Church In Minneapolis
    next
    Mrs. C. Alfred Bergsten’s recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis
    Featured Image
    previous
    Hash Brown Casserole
    Mrs. C. Alfred Bergsten'S Recipe From The Philathea Cook Book Of Elim Baptist Church In Minneapolis
    next
    Mrs. C. Alfred Bergsten’s recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis

    Add Your Comment

    thirteen − 1 =