Ingredients
-
2
-
1/2
-
1
-
3
-
1
-
1/2
-
1
-
2
-
1
-
1
-
-
1
-
2
-
-
Directions
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. |
